Spicy Sichuan Stir-Fried Beef with Chili and Garlic

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 developed and reviewed.

Bold and fiery stir-fried beef tossed with fresh chili, garlic, and Sichuan peppercorns for an authentic spicy kick. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, dried red chilies, Sichuan peppercorns 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 Chinese cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
8 pieces, halved and seeded dried red chilies
1 tsp Sichuan peppercorns
5 cloves, minced garlic cloves
1 tbsp, minced ginger
3 tbsp soy sauce
2 tbsp Shaoxing wine
1 tbsp cornstarch
3 tbsp vegetable oil
3 stalks, chopped green onions
1 tsp sugar
1/4 cup water

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch, 1 tbsp soy sauce, and 2 tbsp Shaoxing wine. Let marinate for 15 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tsp Sichuan peppercorns and 8 dried red chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 3: Add 5 minced garlic cloves and 1 tbsp minced ginger, stir-fry for 20 seconds until aromatic.
Step 4: Add the marinated beef in a single layer and stir-fry vigorously for 3-4 minutes until just browned.
Step 5: Mix 2 tbsp soy sauce, 1 tsp sugar, and 1/4 cup water, then pour into the wok. Stir-fry for another 2 minutes until the sauce thickens and coats the beef.
Step 6: Remove from heat and toss in 3 chopped green onions before serving immediately with steamed rice.