One-Pot Sichuan Peppercorn Beef & Green Bean Stir-Fry (20-Minute Recipe)
Enjoy bold, tingly flavors with this quick, gluten-free Sichuan Peppercorn Beef & Green Bean Stir-Fry, all made in one pot for easy cleanup. Tender beef, crisp green beans, and a savory sauce make this a perfect weeknight meal.
- 1 lb flank steak, thinly sliced
- 2 cups fresh green beans, trimmed
- 1 cup red bell pepper, sliced
- 1 tsp Sichuan peppercorns, crushed
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp gluten-free tamari or soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp neutral oil (like avocado or canola)
- 2 tbsp scallions, sliced
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Instructions
In a small bowl, whisk together tamari, rice vinegar, sesame oil, cornstarch, and water to make the sauce. Set aside.
⏱️ 1 minuteHeat oil in a large skillet or wok over medium-high heat. Add Sichuan peppercorns and toast for 30 seconds until fragrant.
🌡️ Medium-highAdd garlic and ginger; stir-fry for 1 minute. Add flank steak and cook for 3-4 minutes, stirring occasionally, until browned.
⏱️ 4 minutes 🌡️ Medium-highAdd green beans and red bell pepper. Stir-fry for 4 minutes until vegetables are just tender.
⏱️ 4 minutes 🌡️ Medium-highPour in the sauce and stir well to coat everything. Cook for 2-3 minutes until the sauce thickens and everything is heated through.
⏱️ 3 minutes 🌡️ Medium-highGarnish with sliced scallions and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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