Sichuan Style Stir-Fried Beef with Garlic and Chili
Tender strips of beef quickly stir-fried with bold garlic and chili flavors, creating a fiery and aromatic Sichuan classic. This chinese-inspired beef ready in about 30 minutes pairs soy sauce, Shaoxing wine, cornstarch 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.
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
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.
Frequently asked questions
How long does Sichuan Style Stir-Fried Beef with Garlic and Chili 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 Garlic and Chili?
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 soy sauce from drying out.
Can I substitute ingredients in Sichuan Style Stir-Fried Beef with Garlic and Chili?
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 Garlic and Chili 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 Garlic and Chili?
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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