Stir-Fried Szechuan Beef with Bell Peppers and Scallions

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Tender strips of beef quickly stir-fried with vibrant bell peppers and scallions in a spicy Szechuan-inspired sauce. This Asian fusion recipe, ready in about 30 minutes, pairs soy sauce, Shaoxing wine or dry sherry, cornstarch 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 flank steak, thinly sliced against the grain
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 3 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp dried red chili flakes
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 4 stalks scallions, cut into 2-inch pieces
• 1/2 tsp Szechuan peppercorns, toasted and ground
• 1 tsp brown sugar
• 1/4 cup water

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Instructions

1. Step 1: In a medium bowl, combine 12 oz thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 2 tsp cornstarch. Toss well and let marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated 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 1 tbsp vegetable oil to the wok, then add 3 minced garlic cloves, 1 tbsp minced 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 slightly tender but still crisp.
5. Step 5: Return the beef to the wok with the peppers. Pour in 1/4 cup water, 1 tsp brown sugar, and sprinkle 1/2 tsp toasted ground Szechuan peppercorns. Stir-fry everything together for 2 more minutes until the sauce thickens and coats the beef and vegetables.
6. Step 6: Toss in 4 chopped scallions and stir for 30 seconds. Remove from heat and serve immediately with steamed rice.