Stovetop Sichuan Beef with Chili and Garlic
Spicy, numbing Sichuan-style beef stir-fried with garlic, chili, and bold aromatics for a fiery dinner packed with flavor. This chinese-inspired beef ready in about 25 minutes pairs cornstarch, vegetable oil, whole, broken in half dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 6 whole, broken in half dried red chilies
- 1 tsp, lightly crushed Sichuan peppercorns
- 4 minced garlic cloves
- 1 tbsp minced ginger
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp brown sugar
- 2 sliced diagonally scallions
- 1 tsp toasted sesame oil
Instructions
- Step 1: Toss 12 oz thinly sliced flank steak with 2 tbsp cornstarch until evenly coated and set aside.
- Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
- Step 3: Add 6 broken dried red chilies and 1 tsp crushed Sichuan peppercorns; stir-fry for 30 seconds until fragrant.
- Step 4: Add 4 minced garlic cloves and 1 tbsp minced ginger; cook for 20 seconds until aromatic but not burned.
- Step 5: Add the coated beef slices in a single layer and stir-fry for 3-4 minutes until browned and cooked through.
- Step 6: Stir in 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp brown sugar; toss continuously for 1 minute until sauce thickens and coats the beef.
- Step 7: Remove from heat and drizzle 1 tsp toasted sesame oil over the beef; toss with 2 sliced scallions before serving hot.
Frequently asked questions
How long does Stovetop Sichuan Beef with Chili and Garlic take to make?
Total time is about 25 minutes (15 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 Stovetop Sichuan Beef with Chili and Garlic?
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 cornstarch from drying out.
Can I substitute ingredients in Stovetop Sichuan Beef with Chili and Garlic?
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 Stovetop Sichuan Beef with Chili and Garlic 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 Stovetop Sichuan Beef with Chili and Garlic?
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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