Spicy Red Wine and Black Pepper Beef Stir-Fry

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

Quick stir-fried beef strips infused with red wine and cracked black pepper, balanced with garlic and a touch of chili for a lively, savory dish. This asian-inspired beef ready in about 30 minutes pairs beef sirloin, thinly sliced, red wine, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 3 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 12 oz thinly sliced beef sirloin with 1/4 cup red wine, 2 tbsp soy sauce, and 1 tbsp cornstarch. Toss to coat evenly and let marinate at room temperature for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 small sliced fresh red chili, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until the beef is browned and cooked through.
  4. Step 4: Sprinkle 1 tsp cracked black peppercorns and 2 sliced green onions over the beef, tossing to combine and heat through for 1 minute.
  5. Step 5: Remove from heat, garnish with 1 tsp sesame seeds, and serve immediately with steamed rice.

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Frequently asked questions

How long does Spicy Red Wine and Black Pepper Beef Stir-Fry 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 Spicy Red Wine and Black Pepper Beef Stir-Fry?

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 beef sirloin, thinly sliced from drying out.

Can I substitute ingredients in Spicy Red Wine and Black Pepper Beef Stir-Fry?

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 Spicy Red Wine and Black Pepper Beef Stir-Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spicy Red Wine and Black Pepper Beef Stir-Fry?

Asian 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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