Spicy Szechuan Stir-Fried Beef with Broccoli

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 bold Chinese stir-fry with tender beef strips and crisp broccoli in a spicy, savory Szechuan sauce. This Asian fusion recipe, ready in about 25 minutes, pairs flank steak, broccoli florets, 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 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 350 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
3 cups broccoli florets
2 tbsp vegetable oil
3 minced garlic cloves
1 tbsp minced ginger
1 tsp, toasted and crushed Szechuan peppercorns
1/2 tsp red chili flakes
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp mixed with 2 tbsp water cornstarch
2 sliced, for garnish green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
Step 2: In the same wok, add 3 minced garlic cloves, 1 tbsp minced ginger, 1 tsp toasted and crushed Szechuan peppercorns, and 1/2 tsp red chili flakes. Stir-fry for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
Step 4: Return beef to the wok and pour in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Stir continuously for 1-2 minutes until the sauce thickens and coats the beef and broccoli.
Step 5: Remove from heat and garnish with 2 sliced green onions before serving immediately with steamed rice.