Stir-Fried Beef with Szechuan Pepper and Bell Peppers

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A vibrant stir-fry featuring tender beef strips cooked with bell peppers and a spicy Szechuan peppercorn sauce. This Chinese recipe, ready in about 35 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, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips green bell pepper
• 1 tsp, toasted and ground Szechuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 tsp dried red chili flakes
• 1/4 cup chicken broth
• 1 tsp brown sugar
• 2 stalks, sliced diagonally for garnish scallions

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

Instructions

1. Step 1: Combine 12 oz thinly sliced flank steak with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch in a bowl; mix well and marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until just browned, then remove and set aside.
3. Step 3: In the same wok, add 1 tbsp vegetable oil, 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tsp dried red chili flakes; stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the wok and stir-fry for 3 minutes until they begin to soften but remain crisp.
5. Step 5: Return the beef to the wok, sprinkle 1 tsp freshly ground toasted Szechuan peppercorns, add 1/4 cup chicken broth, 1 tsp brown sugar, and 1 tbsp soy sauce; stir-fry for another 2 minutes until the sauce thickens and coats the beef and peppers.
6. Step 6: Remove from heat, garnish with 2 sliced scallions, and serve immediately with steamed rice.