Spicy Sichuan Stir-Fried Beef with Chili Oil

By AislePrompt Editorial · ·

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.

A fiery stir-fry featuring tender beef strips tossed in a spicy Sichuan chili oil sauce, balanced with garlic and ginger aromas. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, vegetable oil, Sichuan chili oil 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: 15 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine; marinate for 10 minutes at room temperature.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering and hot (around 400°F). Add the marinated beef strips and stir-fry for 2-3 minutes until just browned but still tender; remove beef and set aside.
  3. Step 3: Reduce heat to medium-high, add 2 tbsp Sichuan chili oil, 4 minced garlic cloves, and 1 tbsp minced fresh ginger to the wok; stir-fry for 30 seconds until fragrant but not burnt.
  4. Step 4: Return the beef to the wok, add 1/2 tsp sugar, 1/4 tsp crushed red pepper flakes, and 1 tbsp soy sauce; toss for 1 minute until the sauce thickens slightly and coats the beef.
  5. Step 5: Remove from heat, stir in 2 chopped green onions and sprinkle 1 tsp toasted sesame seeds before serving immediately.

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