Spicy Szechuan-Style Stir-Fried Beef with Peppers
A fiery stir-fry featuring tender strips of beef tossed with colorful bell peppers and a bold Szechuan sauce. This chinese-inspired stir fry ready in about 32 minutes pairs soy sauce, Shaoxing wine, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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
- 1 lb, thinly sliced against the grain flank steak
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 tsp, toasted and ground Szechuan peppercorns
- 6 whole dried red chilies
- 4, minced garlic cloves
- 1 tbsp, minced ginger
- 1 medium, sliced into strips red bell pepper
- 1 medium, sliced into strips green bell pepper
- 2, sliced scallions
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss to coat and let marinate for 15 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 tsp toasted and ground Szechuan peppercorns and 6 dried red chilies, stir-frying for 30 seconds until fragrant.
- Step 3: Add the marinated beef strips to the wok and stir-fry for 3-4 minutes until just browned and cooked through. Remove beef and set aside.
- Step 4: In the same wok, add 4 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until aromatic.
- Step 5: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 2-3 minutes until slightly tender but still crisp.
- Step 6: Return the beef to the wok along with 2 sliced scallions, 1 tbsp dark soy sauce, and 1 tsp brown sugar. Stir-fry everything together for 1 minute until the sauce thickens and coats the ingredients evenly.
- Step 7: Serve hot with steamed rice or noodles.
Frequently asked questions
How long does Spicy Szechuan-Style Stir-Fried Beef with Peppers take to make?
Total time is about 32 minutes (20 min prep + 12 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 Peppers?
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 Peppers?
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 Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Peppers?
Chinese stir fry 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.
