Szechuan Beef

Instructions

1. 1

   Marinate and Fry Beef: Toss the beef strips with 1 tbsp soy sauce. Heat a wok with 3 tbsp oil over high heat. Fry the beef strips vigorously for 3-4 minutes until they are slightly dry, chewy, and browned (the traditional texture for this dish). Remove the beef.

2. 2

   Aromatize the Oil: Leave about 2 tbsp of oil in the wok. Reduce heat to medium. Add the dried red chilies and Sichuan peppercorns. Fry for 20-30 seconds until the oil turns fragrant and the chilies darken.

3. 3

   Stir-Fry Vegetables: Toss in the julienned carrots and celery. Increase heat to high and stir-fry for 2 minutes until they are tender-crisp.

4. 4

   Add Flavorings: Push the vegetables aside and add the chili bean paste to the oil, frying for 30 seconds until the oil is red.

5. 5

   Combine and Season: Return the dry-fried beef to the wok. Add the remaining 2 tbsp soy sauce, black vinegar, and sugar.

6. 6

   Final Toss: Toss everything vigorously over high heat for 1 minute. The dish should have a dry, glossy coating rather than a thick gravy. Serve immediately.