Spicy Szechuan-Style Stir-Fried Beef with Peppers and Garlic

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender strips of beef quickly stir-fried with bell peppers, garlic, and a fiery Szechuan sauce that balances heat and savory notes. This Chinese-inspired game-day recipe, ready in about 25 minutes, pairs flank steak, red bell pepper, green bell pepper 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
• 1 medium, julienned red bell pepper
• 1 medium, julienned green bell pepper
• 4 cloves, minced garlic cloves
• 1 tbsp, minced ginger
• 3 tbsp vegetable oil
• 1 tsp, toasted and ground Szechuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp chili paste
• 1 tsp brown sugar
• 1 tsp cornstarch
• 2 tbsp water
• 2 stalks, sliced for garnish green onions

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

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp chili paste, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until just browned but not fully cooked; remove and set aside.
3. Step 3: In the same wok, add 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp toasted ground Szechuan peppercorns; stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 medium julienned red bell pepper and 1 medium julienned green bell pepper, stir-frying for 3-4 minutes until slightly tender but still crisp.
5. Step 5: Return the beef to the wok, pour in the prepared sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.
6. Step 6: Remove from heat, garnish with 2 sliced green onions, and serve immediately with steamed rice.