Stir-Fried Beef with Szechuan Pepper and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender beef strips cooked with bell peppers and a spicy Szechuan peppercorn sauce. This chinese-inspired chinese ready in about 35 minutes pairs toasted and ground Szechuan peppercorns, soy sauce, Shaoxing wine 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.

★ 4.2 (12 ratings) Prep: 20 min Cook: 15 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Stir-Fried Beef with Szechuan Pepper and Bell Peppers take to make?

Total time is about 35 minutes (20 min prep + 15 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 Stir-Fried Beef with Szechuan Pepper and Bell 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 Stir-Fried Beef with Szechuan Pepper and Bell 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 Stir-Fried Beef with Szechuan Pepper and Bell Peppers 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 Stir-Fried Beef with Szechuan Pepper and Bell Peppers?

Chinese chinese 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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