Spicy Sichuan-Style Beef Stir-Fry with Bell Peppers and Broccoli

By · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender beef strips in a fiery Sichuan sauce, tossed with crisp bell peppers and broccoli for balanced heat and texture. This asian-inspired one pot ready in about 35 minutes pairs Beef flank steak, large Bell peppers, Broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 15 min Serves 2 Asian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 8 oz beef flank steak thinly against the grain; mix with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp water, then marinate for 15 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering; add beef in a single layer and sear 2 minutes per side until browned, then remove and set aside.
  3. Step 3: Add 1 tbsp vegetable oil to the wok over medium-high heat; stir-fry 3 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
  4. Step 4: Add 1 sliced large bell pepper and 2 cups broccoli florets; stir-fry for 3 minutes until crisp-tender.
  5. Step 5: Return beef to wok, add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted Sichuan peppercorns, and 2 tbsp water; toss until sauce thickens and coats ingredients, 2 minutes.
  6. Step 6: Remove from heat, stir in 1 tsp sesame oil, and serve over 2 cups cooked rice.

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Frequently asked questions

How long does Spicy Sichuan-Style Beef Stir-Fry with Bell Peppers and Broccoli take to make?

Total time is about 35 minutes (20 min prep + 15 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 Sichuan-Style Beef Stir-Fry with Bell Peppers and Broccoli?

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 flank steak from drying out.

Can I substitute ingredients in Spicy Sichuan-Style Beef Stir-Fry with Bell Peppers and Broccoli?

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 Sichuan-Style Beef Stir-Fry with Bell Peppers and Broccoli for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sichuan-Style Beef Stir-Fry with Bell Peppers and Broccoli?

Asian one pot 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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