Stir-Fried Szechuan Peppercorn Beef with Chili Garlic Sauce

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

Tender slices of beef stir-fried with fragrant Szechuan peppercorns and a spicy chili garlic sauce for a bold, numbing flavor experience. This chinese ready in about 20 minutes blends lightly crushed Szechuan peppercorns, vegetable oil, minced fresh garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Szechuan Peppercorn Beef with Chili Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Peppercorn Beef with Chili Garlic Sauce 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 Peppercorn Beef with Chili Garlic Sauce?

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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