Spicy Szechuan Beef Stir-Fry with Rice Noodles

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

Tender beef strips coated in a fiery Szechuan sauce, tossed with crisp vegetables and rice noodles for an authentic Asian takeout experience. This chinese-inspired asian (gluten-free) ready in about 35 minutes pairs flank steak, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 238 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.1 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Chinese cuisine 238 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 12 oz thinly sliced flank steak, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tbsp sesame oil in a bowl. Marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add marinated steak and cook for 2-3 minutes until browned, then remove and set aside.
  4. Step 4: Add 1 sliced red bell pepper and 1 cup broccoli florets to the wok, stir-frying for 3-4 minutes until crisp-tender.
  5. Step 5: Return steak to wok, then add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, 1/4 cup water, and 2 tbsp ground Szechuan peppercorns.
  6. Step 6: Stir in 8 oz cooked rice noodles and cook for 2 minutes until heated through and coated in sauce.
  7. Step 7: Garnish with 2 sliced green onions and serve immediately.

Frequently asked questions

How long does Spicy Szechuan Beef Stir-Fry with Rice Noodles 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 Szechuan Beef Stir-Fry with Rice Noodles?

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 flank steak from drying out.

Can I substitute ingredients in Spicy Szechuan Beef Stir-Fry with Rice Noodles?

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 Szechuan Beef Stir-Fry with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Spicy Szechuan Beef Stir-Fry with Rice Noodles gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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