Stir-Fried Beef with Authentic Sichuan Peppercorn and Chili Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender strips of beef stir-fried with a bold Sichuan peppercorn and chili sauce that delivers numbing heat and fragrant spice. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs beef sirloin, vegetable oil, Sichuan peppercorns 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.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving

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Ingredients

12 oz, thinly sliced against the grain beef sirloin
3 tbsp vegetable oil
1 tsp, toasted and ground Sichuan peppercorns
1 tbsp dried red chili flakes
4 cloves, minced garlic
1 tbsp, minced ginger
2 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tsp brown sugar
2, sliced diagonally scallions
1 tsp mixed with 2 tsp water cornstarch

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 30 seconds until fragrant.
Step 2: Add 12 oz thinly sliced beef sirloin and stir-fry for 2-3 minutes until browned but still tender.
Step 3: Stir in 1 tsp toasted ground Sichuan peppercorns and 1 tbsp dried red chili flakes; cook for 1 minute to release aroma.
Step 4: Pour in 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, and 1 tsp brown sugar; toss to coat beef evenly.
Step 5: Add 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and cook for 1 minute until sauce thickens and clings to beef.
Step 6: Turn off heat, stir in 2 sliced scallions, and serve immediately with steamed rice.