Szechuan Stir-Fried Beef with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

A spicy and fragrant Szechuan-inspired stir-fry featuring tender beef strips tossed with garlic, chili, and bold seasonings for a fiery kick. This Chinese recipe, ready in about 30 minutes, pairs flank steak, soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
3 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch
2 tbsp vegetable oil
4, minced garlic cloves
6, broken in half dried red chilies
1 tsp, lightly crushed Szechuan peppercorns
1 tbsp, finely minced ginger
3, chopped into 1-inch pieces scallions
1 tbsp dark soy sauce
1 tsp sugar
3 tbsp water

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Instructions

Step 1: In a medium bowl, combine 12 oz thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss well to coat and let marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 minced garlic cloves, 6 broken dried red chilies, and 1 tsp crushed Szechuan peppercorns. Stir-fry for 30 seconds until fragrant but not burnt.
Step 3: Add the marinated beef to the wok and stir-fry for 2-3 minutes until the beef is browned and nearly cooked through.
Step 4: Stir in 1 tbsp finely minced ginger and 3 chopped scallions, cooking for another minute until aromatic.
Step 5: Mix 1 tbsp dark soy sauce, 1 tsp sugar, and 3 tbsp water in a small bowl, then pour into the wok. Stir well and cook for 1-2 minutes until the sauce thickens and coats the beef evenly.