Szechuan Beef Stir-Fry with Bok Choy

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 developed and reviewed.

Quick-cooked beef strips in a tangy, spicy Szechuan sauce with crisp bok choy and aromatic ginger. This Asian recipe, ready in about 32 minutes, pairs flank steak, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 12 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp vegetable oil
4 cups, chopped bok choy
1, thinly sliced red bell pepper
3 cloves, minced garlic
1 tbsp, grated fresh ginger
2 tbsp, toasted and ground Szechuan peppercorns

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Instructions

Step 1: In a bowl, mix 1 lb sliced flank steak with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch; marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat. Add marinated beef and stir-fry for 3–4 minutes until browned; remove and set aside.
Step 3: Add 1 tbsp sesame oil to skillet, then stir in 1 sliced red bell pepper, 3 minced garlic cloves, and 1 tbsp grated ginger. Cook for 1 minute until fragrant.
Step 4: Add 4 cups chopped bok choy and stir-fry for 2–3 minutes until bright green and slightly wilted.
Step 5: Return beef to skillet, add 2 tbsp ground Szechuan peppercorns, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, and 1/4 cup water. Simmer for 2–3 minutes until sauce thickens and coats ingredients.