Stir-Fried Szechuan Beef with Toasted Sichuan Peppercorns

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A bold and spicy stir-fry featuring tender beef strips infused with the numbing heat of toasted Sichuan peppercorns and vibrant vegetables. This chinese ready in about 27 minutes pairs flank steak, Sichuan peppercorns, vegetable oil 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 flank steak
• 1 tbsp Sichuan peppercorns
• 3 tbsp vegetable oil
• 1 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 1 medium, sliced into thin strips red bell pepper
• 3 stalks, cut into 2-inch pieces scallions
• 6, whole dried red chilies
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp dark soy sauce
• 1 tsp cornstarch
• 2 tbsp water
• 1/2 tsp sugar

Instructions

1. Step 1: Heat a dry wok over medium heat and toast 1 tbsp Sichuan peppercorns for 1-2 minutes until fragrant and slightly darkened, then grind them finely in a mortar and pestle; set aside.
2. Step 2: In a bowl, toss 12 oz thinly sliced flank steak with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine; let marinate for 10 minutes.
3. Step 3: Heat 3 tbsp vegetable oil in the wok over high heat until shimmering; add the marinated beef in a single layer and sear for 2 minutes without stirring to get a good char, then stir-fry for another 1-2 minutes until browned but not fully cooked; remove beef and set aside.
4. Step 4: In the same wok, add 1 tbsp minced fresh ginger, 3 minced garlic cloves, 6 dried red chilies, and the ground Sichuan peppercorns; stir-fry for 30 seconds until aromatic.
5. Step 5: Add 1 medium sliced red bell pepper and 3 stalks chopped scallions; stir-fry for 2 minutes until vegetables are tender-crisp.
6. Step 6: Return the beef to the wok; add 2 tbsp water, 2 tbsp soy sauce, 1 tsp dark soy sauce, and 1/2 tsp sugar; stir-fry everything together for another 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.