Sichuan-Style Stir-Fried Beef with Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bold and spicy Sichuan stir-fried beef with crisp bell peppers, cooked quickly with garlic and chili for an authentic flavor punch. This chinese-inspired beef ready in about 30 minutes pairs flank steak, thinly sliced, soy sauce, Shaoxing wine or dry sherry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 2 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss to coat and marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add marinated beef in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Toss in 4 minced garlic cloves, 1 tbsp minced fresh ginger, 6 dried red chilies, and 1 tsp crushed Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1 sliced green bell pepper and 1 sliced red bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
  5. Step 5: Return the beef to the wok along with 1 tsp sugar and 1 tsp sesame oil. Stir-fry everything together for 1-2 minutes until beef is cooked through and sauce coats the ingredients.
  6. Step 6: Remove from heat and garnish with 2 chopped scallions. Serve immediately with steamed rice.

Frequently asked questions

How long does Sichuan-Style Stir-Fried Beef with Bell Peppers take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sichuan-Style Stir-Fried Beef with Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak, thinly sliced from drying out.

Can I substitute ingredients in Sichuan-Style Stir-Fried Beef with Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sichuan-Style Stir-Fried Beef with Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sichuan-Style Stir-Fried Beef with Bell Peppers?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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