Szechuan Stir-Fried Beef with Garlic and Ginger

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 drafted and published.

Tender beef strips stir-fried with aromatic garlic and ginger in a bold, spicy Szechuan sauce. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 10 min Serves 4 Chinese cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, thinly sliced against the grain flank steak
2 tbsp vegetable oil
4, minced garlic cloves
2 tbsp, minced fresh ginger
3, sliced scallions
1 tsp, toasted and ground Szechuan peppercorns
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp chili paste
1 tsp brown sugar
1 tsp, mixed with 1 tbsp water cornstarch
1 tsp sesame oil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 1 lb thinly sliced flank steak and stir-fry for 3-4 minutes until browned but still tender. Remove beef and set aside.
Step 2: In the same wok, add 4 minced garlic cloves, 2 tbsp minced fresh ginger, and 3 sliced scallions. Stir-fry for 30 seconds until fragrant.
Step 3: Add 1 tsp toasted and ground Szechuan peppercorns, 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp chili paste, and 1 tsp brown sugar. Stir and cook for 1 minute until the sauce thickens slightly.
Step 4: Return the cooked beef to the wok and toss to coat in the sauce. Stir in 1 tsp cornstarch mixed with 1 tbsp water and cook for another minute until the sauce thickens and coats the beef.
Step 5: Finish with a drizzle of 1 tsp sesame oil, toss well, and serve immediately with steamed rice.