Spicy Szechuan Stir-Fried Beef with Chili Oil
A fiery stir-fry featuring tender strips of beef in a bold Szechuan chili oil sauce that delivers an intense hot flavor and numbing spice. This chinese-inspired beef ready in about 30 minutes pairs thinly sliced flank steak, Szechuan chili oil, soy sauce 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 flank steak
- 3 tbsp Szechuan chili oil
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 4, minced garlic cloves
- 1 tbsp, minced ginger
- 3, sliced green onions
- 8 whole dried red chilies
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1 tsp toasted sesame seeds
Instructions
- Step 1: In a medium bowl, combine 12 oz thinly sliced flank steak with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss well and let marinate for 15 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 8 dried red chilies and stir-fry for 30 seconds until fragrant but not burnt.
- Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger, stirring for 20 seconds until aromatic.
- Step 4: Add the marinated beef and stir-fry for 3-4 minutes until the beef is browned and cooked through.
- Step 5: Stir in 3 tbsp Szechuan chili oil and 1 tsp sugar, tossing to coat the beef evenly and cook for another 1 minute until the sauce thickens slightly.
- Step 6: Remove from heat and stir in 3 sliced green onions and 1 tsp toasted sesame seeds before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Szechuan Stir-Fried Beef with Chili Oil take to make?
Total time is about 30 minutes (20 min prep + 10 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 Stir-Fried Beef with Chili Oil?
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 thinly sliced flank steak from drying out.
Can I substitute ingredients in Spicy Szechuan Stir-Fried Beef with Chili Oil?
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 Stir-Fried Beef with Chili Oil for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Szechuan Stir-Fried Beef with Chili Oil?
Chinese beef 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.
