Chinese

Szechuan Beef

Name: Szechuan Beef
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Flank steak (sliced thinly against the grain, then cut into strips); 2 large Carrots (julienned); 2 stalks Celery (julienned); 8-10 Dried red chilies (snipped, seeds removed); 1 tbsp Sichuan peppercorns (whole); 3 tbsp Soy sauce; 1 tbsp Chili bean paste (doubanjiang); 1 tbsp Black vinegar; 1 tsp Sugar

Crispy, thin strips of beef stir-fried with spicy chilies and peppercorns.

35 minutes

Serves 3

Dinner

Contains common allergens

celery Soy Wheat

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Instructions

6 steps

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

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