Szechuan-Style Spicy Beef Chow Fun with Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired chinese ready in about 55 minutes pairs dried wide rice noodles (hor fun), thinly sliced 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.

★ 4.2 (10 ratings) Prep: 40 min Cook: 15 min Serves 3 Chinese cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Szechuan-Style Spicy Beef Chow Fun with Peppers take to make?

Total time is about 55 minutes (40 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-Style Spicy Beef Chow Fun with Peppers?

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 thinly sliced flank steak from drying out.

Can I substitute ingredients in Szechuan-Style Spicy Beef Chow Fun with Peppers?

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-Style Spicy Beef Chow Fun with Peppers for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Style Spicy Beef Chow Fun with Peppers?

Chinese chinese 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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