Stir-Fried Spicy Szechuan Beef with Bell Peppers

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A fiery Szechuan-inspired stir-fry featuring tender strips of beef and crisp bell peppers in a bold, spicy sauce. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, cornstarch, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 tbsp cornstarch
• 2 tbsp soy sauce
• 3 tbsp vegetable oil
• 1 tsp, crushed Szechuan peppercorns
• 1 tsp dried red chili flakes
• 4 cloves, minced garlic cloves
• 1 tbsp, minced ginger
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 2, chopped scallions
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar

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

Instructions

1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch and 1 tbsp soy sauce until evenly coated and set aside for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 4 minced garlic cloves, 1 tbsp minced ginger, 1 tsp crushed Szechuan peppercorns, and 1 tsp dried red chili flakes for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Return the beef to the wok with 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and remaining 1 tbsp soy sauce. Toss everything together and cook for another 2 minutes until sauce thickens and coats the beef and vegetables.
6. Step 6: Garnish with 2 chopped scallions and serve immediately over steamed rice or noodles.