Spicy Szechuan-Style Stir-Fried Beef with Chili Oil

By · Reviewed by AislePrompt Editorial · ·

A fiery stir-fry featuring tender beef slices tossed with Szechuan peppercorns and homemade chili oil for a hot, numbing sensation. This chinese-inspired beef ready in about 25 minutes pairs soy sauce, cornstarch, vegetable oil 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.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 12 oz thinly sliced flank steak with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated; let marinate for 10 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tsp toasted and crushed Szechuan peppercorns and 6 broken dried red chilies, frying for 30 seconds until aromatic but not burnt.
  3. Step 3: Add the marinated beef in a single layer, stir-frying for 2-3 minutes until the beef browns and is just cooked through.
  4. Step 4: Add 4 minced garlic cloves and 1 tbsp minced ginger, stirring for 30 seconds until fragrant.
  5. Step 5: Stir in 3 scallions sliced into 1-inch pieces and 2 tbsp chili oil, cooking for another minute until the scallions soften and the dish is evenly coated.
  6. Step 6: Season with salt to taste and sprinkle 1 tsp toasted sesame seeds before serving hot.

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Frequently asked questions

How long does Spicy Szechuan-Style Stir-Fried Beef with Chili Oil take to make?

Total time is about 25 minutes (15 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-Style 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 soy sauce from drying out.

Can I substitute ingredients in Spicy Szechuan-Style 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-Style 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-Style 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.

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