Stir-Fried Szechuan Beef with Chili and Garlic

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

Tender strips of beef stir-fried with bold Szechuan chili paste, fresh garlic, and crisp vegetables for a spicy, savory dinner. This Chinese recipe, ready in about 32 minutes, pairs flank steak, Szechuan chili paste, garlic cloves 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.

Prep: 20 min Cook: 12 min Serves 3 Chinese cuisine 350 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
2 tbsp Szechuan chili paste
4, minced garlic cloves
1 tbsp, finely grated ginger
3 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp cornstarch
3 tbsp vegetable oil
1 medium, sliced into thin strips green bell pepper
1 medium, sliced into thin strips red bell pepper
3, sliced into 1-inch pieces scallions
1 tsp toasted sesame seeds
to taste salt

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Instructions

Step 1: In a medium bowl, toss 12 oz thinly sliced flank steak with 1 tsp cornstarch, 1 tbsp Shaoxing wine, and 2 tbsp soy sauce; let marinate for 15 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp grated ginger; stir-fry for 30 seconds until fragrant but not burned.
Step 3: Add the marinated beef slices in a single layer, stir-frying for 2-3 minutes until browned but still tender.
Step 4: Add 2 tbsp Szechuan chili paste, 1 sliced green bell pepper, and 1 sliced red bell pepper; stir-fry for 3 minutes until vegetables are crisp-tender.
Step 5: Stir in 3 sliced scallions and adjust salt to taste. Cook for an additional 1 minute until scallions soften slightly.
Step 6: Remove from heat and sprinkle 1 tsp toasted sesame seeds on top before serving.