Stir-Fried Szechuan Beef with Garlic and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold and spicy stir-fry featuring tender beef strips tossed with garlic, chili, and Szechuan peppercorns for a tongue-tingling experience. This chinese-inspired chinese ready in about 30 minutes pairs soy sauce, Shaoxing wine, cornstarch 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.

★ 4.1 (11 ratings) Prep: 20 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Stir in 4 finely minced garlic cloves and 1 tbsp finely minced ginger, cooking for 30 seconds until aromatic.
  5. 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.
  6. Step 6: Finish by adding 2 sliced scallions and stir-frying for 20 seconds before serving immediately.

Frequently asked questions

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

Total time is about 30 minutes (20 min prep + 10 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 Garlic and Chili?

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 soy sauce from drying out.

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

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 Garlic and Chili 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 Garlic and Chili?

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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