Stir-Fried Szechuan Beef with Crisp Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant and spicy stir-fry featuring tender beef strips and crunchy vegetables in a bold Szechuan sauce. This chinese-inspired beef ready in about 30 minutes pairs flank steak, soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 4, minced garlic cloves
• 1 tbsp, minced ginger
• 1 tsp dried red chili flakes
• 1 tsp, toasted and ground Szechuan peppercorns
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3, chopped scallions
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 1/4 cup water
• 1 tsp sesame oil
• 1 tbsp, for garnish toasted sesame seeds

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 1 tbsp cornstarch. Stir well and let marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until browned and just cooked through. Remove beef and set aside.
3. Step 3: Add 1 tbsp vegetable oil to the wok. Stir-fry 4 minced garlic cloves, 1 tbsp minced ginger, 1 tsp dried red chili flakes, and 1 tsp ground toasted Szechuan peppercorns for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper. Stir-fry for 2 minutes until vegetables are crisp-tender.
5. Step 5: Return the beef to the wok along with 3 chopped scallions, 1 tbsp dark soy sauce, 1 tsp brown sugar, and 1/4 cup water. Stir everything together and cook for another 2 minutes until the sauce thickens and coats the ingredients.
6. Step 6: Drizzle 1 tsp sesame oil over the stir-fry, toss gently, and remove from heat.
7. Step 7: Serve immediately, sprinkled with 1 tbsp toasted sesame seeds for a nutty finish.