Szechuan Beef Stir-Fry with Broccoli and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender flank steak seared in a bold, numbing Szechuan sauce with crisp broccoli and chewy rice noodles, finished with fresh herbs for balance. This chinese-inspired asian (gluten-free) ready in about 40 minutes pairs flank steak, soy sauce, rice wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

★ 4.4 (9 ratings) Prep: 25 min Cook: 15 min Serves 4 Chinese cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 12 oz flank steak, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, and 1 tbsp cornstarch. Toss to coat and marinate for 15 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated steak and cook for 2 minutes per side until browned. Transfer to a plate.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 1 cup broccoli florets for 2 minutes until crisp-tender. Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 30 seconds until fragrant.
  4. Step 4: Whisk together 1 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp sugar, 1 tsp ground Szechuan peppercorns, 1/2 tsp red pepper flakes, and 1/2 cup water. Pour into wok and bring to a simmer.
  5. Step 5: Add 8 oz cooked rice noodles and 1/4 cup sliced green onions to the sauce, tossing until noodles are coated and sauce thickens slightly, about 2 minutes.
  6. Step 6: Return steak to wok and cook for 1 minute, ensuring everything is heated through. Serve immediately.

Frequently asked questions

How long does Szechuan Beef Stir-Fry with Broccoli and Rice Noodles take to make?

Total time is about 40 minutes (25 min prep + 15 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 Szechuan Beef Stir-Fry with Broccoli and Rice Noodles?

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 flank steak from drying out.

Can I substitute ingredients in Szechuan Beef Stir-Fry with Broccoli and Rice Noodles?

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 Szechuan Beef Stir-Fry with Broccoli and Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Szechuan Beef Stir-Fry with Broccoli and Rice Noodles gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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