Sichuan-Style Stir-Fried Beef with Garlic and Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold and spicy stir-fried beef dish featuring tender strips of beef tossed with garlic, dried chilies, and savory soy sauce. This chinese-inspired game day ready in about 30 minutes pairs cornstarch, 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 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.

★ 4.3 (13 ratings) Prep: 20 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 2 tbsp cornstarch, 1 tbsp Shaoxing wine, and 1 tbsp soy sauce in a bowl. Let marinate for 15 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 8 broken dried red chilies and 1 tsp toasted ground Sichuan peppercorns, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 4 sliced garlic cloves and 1 tbsp minced ginger, stir-frying for 20 seconds until aromatic but not burnt.
  4. Step 4: Add the marinated beef strips in a single layer, stir-frying for 3-4 minutes until the beef is just browned and cooked through.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tsp brown sugar, 1/2 tsp freshly ground black pepper, and 1 tsp sesame oil, tossing quickly to coat the meat evenly.
  6. Step 6: Remove from heat and garnish with 2 sliced scallions. Serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Sichuan-Style Stir-Fried Beef with Garlic and Chilies 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 Chilies?

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 cornstarch from drying out.

Can I substitute ingredients in Sichuan-Style Stir-Fried Beef with Garlic and Chilies?

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 Chilies 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 Chilies?

Chinese game day 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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