Spicy Szechuan Stir-Fried Beef with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A fiery stir-fry featuring tender beef strips tossed in a hot chili garlic sauce, balanced with crisp vegetables and Szechuan peppercorns for a numbing heat. This Asian fusion recipe, ready in about 27 minutes, pairs sirloin beef, vegetable oil, Szechuan peppercorns 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.

Ingredients

• 12 oz, thinly sliced sirloin beef
• 2 tbsp vegetable oil
• 1 tsp, toasted and ground Szechuan peppercorns
• 4, finely minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 tbsp dried red chili flakes
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 3, sliced on bias scallions
• 1 medium, julienned red bell pepper
• 1 tsp cornstarch
• 2 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Pat dry 12 oz thinly sliced sirloin beef and toss with 1 tsp cornstarch to lightly coat; set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tsp toasted and ground Szechuan peppercorns and stir for 20 seconds until aromatic.
3. Step 3: Add 4 finely minced garlic cloves and 1 tbsp minced fresh ginger; stir-fry for 30 seconds until fragrant but not browned.
4. Step 4: Toss in the beef slices and stir-fry for 3-4 minutes until the edges begin to brown and the beef is nearly cooked through.
5. Step 5: Add 1 medium julienned red bell pepper and 1 tbsp dried red chili flakes; continue stir-frying for 2 minutes until peppers soften but retain crunch.
6. Step 6: Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 2 tbsp water in a small bowl; pour over the beef and vegetables.
7. Step 7: Stir continuously for 1-2 minutes until the sauce thickens and evenly coats the beef and vegetables.
8. Step 8: Finish by tossing in 3 sliced scallions and stir briefly before removing from heat to serve immediately.