Szechuan Peppercorn Beef Stir-Fry

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

Tender beef slices infused with the numbing heat of toasted Szechuan peppercorns, paired with crisp bell peppers and onions in a savory-sweet glaze. This chinese-inspired asian ready in about 35 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 450 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: 15 min Serves 4 Chinese cuisine 450 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, and 1 tsp cornstarch; marinate for 15 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked; remove and set aside.
  3. Step 3: Add the remaining 1 tbsp vegetable oil to the skillet. Add 1 red bell pepper (thinly sliced), 1 yellow onion (thinly sliced), and 3 cloves garlic (minced); stir-fry for 3 minutes until vegetables are tender-crisp.
  4. Step 4: Return the beef to the skillet. Add 1 tbsp Szechuan peppercorns (toasted and coarsely ground), 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/4 cup chicken broth, and 2 tbsp water; stir to combine and cook for 2-3 minutes until sauce thickens and coats ingredients.

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Frequently asked questions

How long does Szechuan Peppercorn Beef Stir-Fry take to make?

Total time is about 35 minutes (20 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 Peppercorn Beef Stir-Fry?

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 Peppercorn Beef Stir-Fry?

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 Peppercorn Beef Stir-Fry 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 Peppercorn Beef Stir-Fry?

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.

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