Stir-Fried Sichuan Beef with Peanuts

By AislePrompt Editorial · ·

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 developed and reviewed.

A fiery, aromatic stir-fry featuring tender beef marinated in cornstarch, tossed with Sichuan peppercorns, peanuts, and a balanced sauce. This Chinese recipe, ready in about 35 minutes, pairs flank steak, peanuts, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 15 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 12 oz flank steak thinly against the grain, then toss with 1 tbsp cornstarch and 1 tbsp soy sauce; rest 10 minutes.
  2. Step 2: Heat 2 tbsp cooking oil in a wok over high heat until shimmering. Add 5 dried red chilies and 1 tsp Sichuan peppercorns, stir-frying for 30 seconds until fragrant and darkened.
  3. Step 3: Add 2 minced garlic cloves and 1 inch minced ginger, stir-frying 1 minute until golden.
  4. Step 4: Add marinated beef, stir-frying 2-3 minutes until browned but not fully cooked.
  5. Step 5: Stir in 1/2 cup peanuts, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup water; cook 2 minutes until sauce thickens.
  6. Step 6: Add 3 sliced green onions, stir-frying 1 minute until tender-crisp.
  7. Step 7: Remove from heat and serve immediately over steamed rice.

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