Wok-Seared Szechuan Beef with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 slices of beef stir-fried with a spicy, tangy chili garlic sauce and vibrant Szechuan peppercorns for a bold, numbing heat. This Chinese recipe, ready in about 32 minutes, pairs flank steak, cornstarch, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 12 min Serves 3 Chinese cuisine 380 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
1 tbsp cornstarch
2 tbsp soy sauce
1 tbsp Shaoxing wine
3 tbsp vegetable oil
1 tsp, toasted and ground Szechuan peppercorns
4 cloves, minced fresh garlic
1 tbsp, minced fresh ginger
1 tsp dried red chili flakes
2 tbsp doubanjiang (fermented chili bean paste)
1/2 cup chicken broth
3 stalks, sliced diagonally green onions
1 tsp sesame oil
1 tsp sugar

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch, 2 tbsp soy sauce, and 1 tbsp Shaoxing wine; let marinate for 15 minutes at room temperature.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until just browned; remove beef and set aside.
Step 3: Reduce heat to medium-high, add 1 tsp toasted and ground Szechuan peppercorns, 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp dried red chili flakes; stir-fry for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp doubanjiang and cook for 1 minute until the oil turns red and aromatic.
Step 5: Pour in 1/2 cup chicken broth, 1 tsp sugar, and bring to a simmer; let sauce thicken slightly for 2 minutes.
Step 6: Return beef to wok along with 3 sliced green onions; toss to coat and cook for 1 more minute.
Step 7: Drizzle 1 tsp sesame oil over the stir-fry, give a final toss, then serve hot with steamed white rice.