Stir-Fried Szechuan Peppercorn Beef with Chili Garlic Sauce

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

Tender slices of beef stir-fried with fragrant Szechuan peppercorns and a spicy chili garlic sauce for a bold, numbing flavor experience. This Chinese recipe, ready in about 20 minutes, pairs flank steak, Szechuan 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 against the grain flank steak
• 1 tsp, lightly crushed Szechuan peppercorns
• 2 tbsp vegetable oil
• 4 cloves, minced fresh garlic
• 1 tbsp, finely grated ginger
• 1 tsp dried red chili flakes
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 1 tsp cornstarch
• 2 tbsp water
• 2, sliced on a bias for garnish scallions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Combine 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp dark soy sauce, 1 tsp brown sugar, and 1 tsp cornstarch with 2 tbsp water in a small bowl; stir until smooth and set aside as your sauce mix.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering; add 1 tsp lightly crushed Szechuan peppercorns and 1 tsp dried red chili flakes, stir-frying for 30 seconds until fragrant but not burnt.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp finely grated ginger to the wok; stir-fry for 20 seconds until aromatic.
4. Step 4: Toss in 12 oz thinly sliced flank steak, spreading pieces out to sear, and stir-fry for 2-3 minutes until the beef is just browned and cooked through.
5. Step 5: Pour the prepared sauce mixture into the wok, tossing everything together and cooking for another 1-2 minutes until the sauce thickens and evenly coats the beef.
6. Step 6: Remove from heat and garnish with 2 sliced scallions before serving immediately with steamed rice.