Szechuan Beef Stir-Fry with Broccoli and Snap Peas
A quick, aromatic stir-fry featuring tender flank steak coated in a tangy-savory Szechuan sauce, paired with crisp-tender vegetables for a restaurant-quality weeknight meal. This chinese-inspired asian ready in about 30 minutes pairs thinly sliced flank steak, cut into florets broccoli, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.
Ingredients
- 12 oz, thinly sliced flank steak
- 2 cups, cut into florets broccoli
- 1 cup, trimmed snap peas
- 1 tsp, crushed Szechuan peppercorns
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsp vegetable oil
Instructions
- Step 1: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 2 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp cornstarch. Set aside.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over high heat. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but not cooked through. Remove and set aside.
- Step 3: Add 1 tbsp vegetable oil to the skillet, then add 2 cups broccoli florets and 1 cup snap peas. Stir-fry for 4-5 minutes until crisp-tender.
- Step 4: Return 12 oz beef to the skillet, add the sauce mixture, and stir to coat. Add 1 tsp crushed Szechuan peppercorns and 1 tsp sesame oil. Cook for 2 minutes until sauce thickens and coats the beef and vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Szechuan Beef Stir-Fry with Broccoli and Snap Peas take to make?
Total time is about 30 minutes (15 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 Snap Peas?
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 thinly sliced flank steak from drying out.
Can I substitute ingredients in Szechuan Beef Stir-Fry with Broccoli and Snap Peas?
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 Snap Peas 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.
What goes well with Szechuan Beef Stir-Fry with Broccoli and Snap Peas?
Chinese asian 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
