Stir-Fried Szechuan Beef with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 developed and reviewed.

A bold and spicy stir-fry featuring tender beef strips tossed with garlic, chili, and Szechuan peppercorns for a tongue-tingling experience. This Chinese recipe, 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.

Prep: 20 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch
3 tbsp vegetable oil
1 tsp, toasted and ground Szechuan peppercorns
4, halved and seeded dried red chili peppers
4, finely minced garlic cloves
1 tbsp, finely minced ginger
2, sliced into 1-inch pieces scallions
1 tbsp dark soy sauce
1 tsp brown sugar
2 tbsp water

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Instructions

Step 1: In a medium bowl, combine 12 oz thinly sliced flank steak with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss well and let marinate for 15 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tsp toasted and ground Szechuan peppercorns and 4 dried red chili peppers, stir-frying for 30 seconds until fragrant.
Step 3: Add the marinated beef strips, spreading them out in the wok, and stir-fry for 2-3 minutes until the beef is browned but still tender.
Step 4: Stir in 4 finely minced garlic cloves and 1 tbsp finely minced ginger, cooking for 30 seconds until aromatic.
Step 5: Add 1 tbsp dark soy sauce, 1 tsp brown sugar, and 2 tbsp water. Toss everything quickly and cook for another minute until the sauce thickens and coats the beef.
Step 6: Finish by adding 2 sliced scallions and stir-frying for 20 seconds before serving immediately.