Szechuan Beef Stir-Fry with Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender flank steak marinated in savory-spicy Szechuan sauce, stir-fried with crisp snap peas and aromatic vegetables for a vibrant weeknight meal. This asian ready in about 40 minutes pairs flank steak, soy sauce, rice wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 20 min Serves 2 Asian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 12 oz thinly sliced flank steak, 2 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp cornstarch. Toss to coat and set aside for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 cup trimmed snap peas and cook for 2 minutes until bright green and slightly crisp.
  3. Step 3: Add 1 medium thinly sliced onion, 2 minced garlic cloves, and 1 tsp grated fresh ginger to the skillet. Stir-fry for 1 minute until fragrant.
  4. Step 4: Add the marinated flank steak (with any accumulated liquid) and 1 tsp ground Szechuan peppercorns. Cook for 4-5 minutes, stirring occasionally, until the steak is browned and cooked through.
  5. Step 5: Stir in 1/4 cup chicken broth and 1 tbsp cornstarch mixed with 2 tbsp water. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
  6. Step 6: Season with salt to taste and garnish with fresh cilantro. Serve immediately.

Frequently asked questions

How long does Szechuan Beef Stir-Fry with Snap Peas take to make?

Total time is about 40 minutes (20 min prep + 20 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 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 flank steak from drying out.

Can I substitute ingredients in Szechuan Beef Stir-Fry with 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 Snap Peas for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Snap Peas?

Asian 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.

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