True Sichuan Peppercorn Stir-fry with Beef

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery, numbing Sichuan dish made with real Sichuan peppercorns and high-heat stir-frying for authentic mala flavor. This chinese-inspired vegetarian ready in about 37 minutes pairs toasted Sichuan peppercorns, minced garlic, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

★ 4.0 (9 ratings) Prep: 25 min Cook: 12 min Serves 2 Chinese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 1 tsp Sichuan peppercorns in a dry skillet over medium heat for 1 minute until aromatic, then grind into a fine powder using a mortar and pestle.
  2. Step 2: In a bowl, combine 12 oz thinly sliced flank steak with 1 tbsp cornstarch, 1 tsp soy sauce, and 1 tbsp water. Toss to coat, then let sit for 10 minutes.
  3. Step 3: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add minced garlic, ginger, and white scallion slices, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add the marinated steak and stir-fry for 2 minutes until browned but not cooked through. Push steak to the side, add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp ground Sichuan peppercorn powder to the center. Stir to combine, then mix everything together.
  5. Step 5: Add 2 tbsp water, reduce heat to medium, and cook for 2 minutes until the sauce thickens and coats the beef. Stir in chopped green scallions and serve immediately over steamed rice.

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Frequently asked questions

How long does True Sichuan Peppercorn Stir-fry with Beef take to make?

Total time is about 37 minutes (25 min prep + 12 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 True Sichuan Peppercorn Stir-fry with Beef?

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 toasted sichuan peppercorns from drying out.

Can I substitute ingredients in True Sichuan Peppercorn Stir-fry with Beef?

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 True Sichuan Peppercorn Stir-fry with Beef for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 True Sichuan Peppercorn Stir-fry with Beef?

Chinese vegetarian 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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