Spicy Sichuan Stir-Fried Beef with Garlic and Green Beans

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.

Tender beef strips stir-fried with crisp green beans in a bold, spicy Sichuan sauce bursting with garlic and chili flavors. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak thinly sliced, green beans trimmed, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp Shaoxing wine; set aside for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 12 oz trimmed green beans and stir-fry for 4-5 minutes until bright green and tender-crisp; remove and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the hot wok and add 5 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
  4. Step 4: Stir in 2 tbsp doubanjiang (Sichuan chili bean paste), 2 tbsp soy sauce, and 1 tsp sugar, mixing well.
  5. Step 5: Add the marinated beef and stir-fry for 3-4 minutes until browned and cooked through.
  6. Step 6: Return green beans to the wok, pour in 1/4 cup water, and toss everything together, cooking for 1-2 minutes until sauce thickens slightly and coats the beef and beans.
  7. Step 7: Garnish with 2 sliced scallions and serve hot with steamed rice.

Related recipes