Szechuan-Style Spicy Beef Chow Fun with Peppers

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Wide rice noodles stir-fried with tender beef strips and colorful bell peppers, tossed in a bold Szechuan chili and soy sauce blend. This Chinese recipe, ready in about 55 minutes, pairs dried wide rice noodles (hor fun), flank steak, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 10 oz dried wide rice noodles (hor fun)
• 10 oz, thinly sliced flank steak
• 3 tbsp vegetable oil
• 2, minced garlic cloves
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Szechuan chili paste
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 1/4 tsp ground white pepper
• 2 stalks, chopped green onions

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Instructions

1. Step 1: Soak 10 oz dried wide rice noodles in warm water for 30 minutes until softened, then drain.
2. Step 2: In a small bowl, toss 10 oz thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp Shaoxing wine, setting aside to marinate for 10 minutes.
3. Step 3: Heat 2 tbsp vegetable oil in a wok over high heat until lightly smoking. Add the marinated beef and stir-fry for 2-3 minutes until browned but still tender. Remove beef from wok and set aside.
4. Step 4: Add the remaining 1 tbsp vegetable oil to the wok. Add 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.
5. Step 5: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper to the wok, stir-frying for 2-3 minutes until tender-crisp.
6. Step 6: Add the drained noodles, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Szechuan chili paste, and 1/4 tsp ground white pepper. Toss everything together and stir-fry for 2 minutes until noodles are heated through and coated.
7. Step 7: Return the cooked beef to the wok along with 2 chopped green onions, stirring to combine for 1 minute before removing from heat and serving immediately.