Stir-Fried Szechuan Pepper Beef with Dried Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A spicy and aromatic stir-fry featuring tender beef slices tossed with Szechuan peppercorns and dried red chilies for a tongue-tingling kick. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, cornstarch, soy sauce 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

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Instructions

  1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine. Let marinate for 15 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 8 dried red chilies and 1 tsp crushed Szechuan peppercorns, stir-fry for 30 seconds until fragrant but not burnt.
  3. Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until the edges start to brown and the meat is nearly cooked through.
  4. Step 4: Add 4 minced garlic cloves, 1 tbsp minced ginger, and 3 stalks green onions cut into 1-inch pieces. Stir-fry for 1-2 minutes until aromatic.
  5. Step 5: Sprinkle 1 tsp white sugar and salt to taste. Toss everything together and cook for an additional minute until the sauce lightly coats the beef. Serve immediately.

Frequently asked questions

How long does Stir-Fried Szechuan Pepper Beef with Dried Chilies 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 Pepper Beef with Dried Chilies?

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 flank steak from drying out.

Can I substitute ingredients in Stir-Fried Szechuan Pepper Beef with Dried Chilies?

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 Pepper Beef with Dried Chilies 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 Pepper Beef with Dried Chilies?

Chinese beef 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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