Wok-Seared Szechuan Beef with Chili Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slices of beef stir-fried with a spicy, tangy chili garlic sauce and vibrant Szechuan peppercorns for a bold, numbing heat. This chinese 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Stir in 2 tbsp doubanjiang and cook for 1 minute until the oil turns red and aromatic.
  5. Step 5: Pour in 1/2 cup chicken broth, 1 tsp sugar, and bring to a simmer; let sauce thicken slightly for 2 minutes.
  6. Step 6: Return beef to wok along with 3 sliced green onions; toss to coat and cook for 1 more minute.
  7. Step 7: Drizzle 1 tsp sesame oil over the stir-fry, give a final toss, then serve hot with steamed white rice.

Frequently asked questions

How long does Wok-Seared Szechuan Beef with Chili Garlic Sauce take to make?

Total time is about 32 minutes (20 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 Wok-Seared Szechuan Beef with Chili Garlic Sauce?

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 flank steak from drying out.

Can I substitute ingredients in Wok-Seared Szechuan Beef with Chili Garlic Sauce?

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 Wok-Seared Szechuan Beef with Chili Garlic Sauce 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 Wok-Seared Szechuan Beef with Chili Garlic Sauce?

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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