True Sichuan Spicy Beef Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery, aromatic bowl of hand-pulled noodles with tender beef, balanced by the authentic numbing spice of Sichuan peppercorns and fresh vegetables. This chinese-inspired asian ready in about 40 minutes pairs hand-pulled noodles, flank steak, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

★ 3.5 (12 ratings) Prep: 20 min Cook: 20 min Serves 2 Chinese cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 8 oz flank steak against the grain into 1/4-inch-thick strips. Heat 1 tsp sesame oil in a wok over high heat, add the beef, and stir-fry for 2 minutes until browned; set aside.
  2. Step 2: Toast 1 tbsp Sichuan peppercorns in a dry skillet over medium heat for 1 minute until aromatic, then grind to a fine powder using a mortar and pestle.
  3. Step 3: Heat 1 tbsp neutral oil in the wok over medium heat, add 5 dried red chilies and 1 tbsp minced ginger, and cook for 30 seconds until the chilies darken slightly but don't burn.
  4. Step 4: Add 3 minced garlic cloves and cook for 15 seconds until fragrant, then stir in 2 tbsp soy sauce and 1 tbsp rice vinegar.
  5. Step 5: Add the cooked beef back to the wok along with 1 tbsp ground Sichuan peppercorn powder, toss for 1 minute, then add 2 cups chopped bok choy and cook for 3 minutes until tender-crisp.
  6. Step 6: Cook 12 oz hand-pulled noodles according to package instructions until al dente, then drain and divide between bowls. Top with the beef and vegetable mixture, garnish with sliced green onions, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does True Sichuan Spicy Beef Noodles take to make?

Total time is about 40 minutes (20 min prep + 20 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 Spicy Beef Noodles?

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 hand-pulled noodles from drying out.

Can I substitute ingredients in True Sichuan Spicy Beef Noodles?

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 Spicy Beef Noodles 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 Spicy Beef Noodles?

Chinese asian 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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