Name: Sichuan Peppercorn Beef Stir-Fry (High-Protein Single Serving)
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz lean flank steak, thinly sliced against the grain; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 2 tsp Shaoxing wine (or dry sherry); 1 tsp cornstarch; 1/2 tsp sugar; 1/2 tsp freshly ground Sichuan peppercorns (plus extra for garnish); 1/2 tsp crushed dried red chilies (adjust to taste); 1 tbsp neutral oil (e.g., canola or peanut oil); 2 cloves garlic, finely minced; 1/2 medium red bell pepper, sliced into strips; 1/2 small yellow onion, sliced; 2 scallions, sliced (whites and greens separated); 1 tsp toasted sesame seeds; Steamed jasmine rice or cucumber salad, to serve (optional); Pinch of salt (to taste)

Sichuan Peppercorn Beef Stir-Fry (High-Protein Single Serving)

miradu

This Sichuan Peppercorn Beef Stir-Fry is a celebration of bold, tingling flavors and high-protein satisfaction, perfect for a solo dinner that feels truly special. The lean flank steak is quickly marinated and flash-cooked over high heat, keeping it juicy and tender while soaking up the numbing, spicy notes of Sichuan peppercorn and dried chilies. Crisp bell peppers and onions add a fresh crunch and vibrant color, while garlic and soy create a savory backbone. Finished with scallions and sesame seeds, it's a dish that’s aromatic, textural, and authentically Sichuan. Perfect for anyone craving that classic ma la (numbing-spicy) kick!

Ingredients

Instructions

In a bowl, combine flank steak with light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, and sugar. Mix well and let marinate for at least 10 minutes while you prepare the vegetables.
Heat a wok or large skillet over high heat until smoking. Add the neutral oil, swirling to coat.
Add the Sichuan peppercorns and crushed dried chilies to the oil. Stir-fry for 20-30 seconds until aromatic but not burnt.
Add garlic and scallion whites. Stir-fry for another 20 seconds.
Add marinated beef in a single layer. Let sear undisturbed for 30 seconds to develop a crust, then stir-fry for another minute until just cooked and still tender.
Add bell pepper and onion. Stir-fry quickly for 1-2 minutes until vegetables are crisp-tender.
Taste and adjust salt if needed. Toss in half the sliced scallion greens.
Transfer to a plate. Garnish generously with remaining scallion greens, toasted sesame seeds, and a light sprinkle of extra ground Sichuan peppercorns for that signature numbing finish.
Serve immediately with steamed jasmine rice or a side of cucumber salad.