Stovetop Spicy Szechuan Beef Stir Fry

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fiery and aromatic stir fry with tender strips of beef tossed in a spicy Szechuan sauce, loaded with vegetables and bold flavors. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, soy sauce, Szechuan peppercorns 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.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving

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Ingredients

12 oz thinly sliced against the grain flank steak
3 tbsp soy sauce
1 tsp crushed Szechuan peppercorns
4 minced garlic cloves
1 tbsp grated ginger
1 tsp red chili flakes
1 tbsp sesame oil
2 tbsp vegetable oil
1 sliced into thin strips red bell pepper
3 sliced diagonally green onions
1 tsp dissolved in 2 tbsp cold water cornstarch

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 3 tbsp soy sauce and 1 tsp crushed Szechuan peppercorns; let marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering, then add 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp red chili flakes; stir-fry for 30 seconds until fragrant.
Step 3: Add the marinated beef and stir-fry for 3-4 minutes until browned and just cooked through.
Step 4: Add 1 sliced red bell pepper and 3 sliced green onions; stir-fry for an additional 2 minutes until vegetables are tender-crisp.
Step 5: Stir in 1 tbsp sesame oil and pour in the cornstarch slurry made with 1 tsp cornstarch dissolved in 2 tbsp cold water; cook for 1 minute until the sauce thickens and coats the beef and vegetables evenly.