Sichuan Style Stir-Fried Beef with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender strips of beef quickly stir-fried with bold garlic and chili flavors, creating a fiery and aromatic Sichuan classic. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
3 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch
3 tbsp vegetable oil
4 cloves, minced garlic cloves
6 whole, broken in half dried red chilies
1 tbsp, minced ginger
2 stalks, sliced green onions
1 tsp, toasted and ground Sichuan peppercorns
1 tsp sugar
1/2 tsp salt

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Instructions

Step 1: In a bowl, combine 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch; mix well and let marinate for 15 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 6 broken dried red chilies and 1 tsp toasted ground Sichuan peppercorns; stir-fry for 30 seconds until fragrant.
Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger to the wok; stir-fry for 20 seconds until aromatic.
Step 4: Add the marinated beef to the wok and stir-fry for 3-4 minutes until the beef is browned and cooked through.
Step 5: Stir in 1 tsp sugar and 1/2 tsp salt, then add 2 sliced green onions and toss for 30 seconds before removing from heat. Serve immediately with steamed rice.