Stir-Fried Szechuan Beef with Chili and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender strips of beef stir-fried with bold Szechuan chili paste, fresh garlic, and crisp vegetables for a spicy, savory dinner. This chinese-inspired chinese ready in about 32 minutes pairs Szechuan chili paste, minced garlic cloves, finely grated ginger 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 12 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add the marinated beef slices in a single layer, stir-frying for 2-3 minutes until browned but still tender.
  4. 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.
  5. Step 5: Stir in 3 sliced scallions and adjust salt to taste. Cook for an additional 1 minute until scallions soften slightly.
  6. Step 6: Remove from heat and sprinkle 1 tsp toasted sesame seeds on top before serving.

Frequently asked questions

How long does Stir-Fried Szechuan Beef with Chili and Garlic take to make?

Total time is about 32 minutes (20 min prep + 12 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 Szechuan Beef with Chili and Garlic?

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 szechuan chili paste from drying out.

Can I substitute ingredients in Stir-Fried Szechuan Beef with Chili and Garlic?

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 Szechuan Beef with Chili and Garlic 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 Szechuan Beef with Chili and Garlic?

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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