Spicy Szechuan-Style Stir-Fried Beef with Bell Peppers

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender strips of beef stir-fried with crisp bell peppers in a bold Szechuan sauce that balances heat and umami. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, vegetable oil, garlic cloves 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.

Ingredients

• 12 oz, thinly sliced against the grain flank steak
• 3 tbsp vegetable oil
• 4, minced garlic cloves
• 1 tbsp, minced ginger root
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 1 tsp, toasted and ground Szechuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tbsp chili paste
• 1 tsp brown sugar
• 1 tsp mixed with 2 tbsp water cornstarch
• 2, sliced thinly green onions
• 1/2 tsp salt

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

Instructions

1. Step 1: Toss 12 oz thinly sliced flank steak with 1/2 tsp salt and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Add the beef slices in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
3. Step 3: In the same wok, add 1 tbsp vegetable oil. Add 4 minced garlic cloves and 1 tbsp minced ginger, stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 large red bell pepper and 1 large green bell pepper both sliced into thin strips. Stir-fry for 3 minutes until vegetables are crisp-tender.
5. Step 5: Stir in 1 tsp ground toasted Szechuan peppercorns, 3 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp chili paste, and 1 tsp brown sugar. Cook for 1 minute until sauce is combined and bubbling.
6. Step 6: Return the beef to the wok and mix well. Pour in 1 tsp cornstarch mixed with 2 tbsp water. Stir constantly for 1 minute until the sauce thickens and coats the beef and vegetables.
7. Step 7: Remove from heat, garnish with 2 sliced green onions, and serve immediately with steamed rice.