Gun Ban Niu Rou Si (Sichuan Dry Fried Beef)

This recipe is from a local Chinese restaurant.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 2  tablespoons  shaoxing rice wine or 2  tablespoons dry sherry
• 1  teaspoon  chili paste
• 1  teaspoon soy sauce
• 1  teaspoon  ground szechuan peppercorns
• 1⁄4 teaspoon fresh ground black pepper
• 4  tablespoons  peanut oil
• 1  lb  flank steak, sliced against the grain 1/4 inch thick slices
• 5  dried red chilies
• 1  garlic clove, minced
• 1  teaspoon fresh ginger, julienned
• 1  bell pepper, thinly sliced (red, orange or yellow)
• 2  scallions, cut into 3 inch lengths then shredded

Directions

1. In a small bowl, combine the rice wine, chili paste, soy sauce, sichuan pepper and black pepper. Set aside.
2. Heat a large skillet or wok over high heat until a bead of water sizzles and evaporates upon contact. Add 3 tbsp of the peanut oil, swirl to coat the pan, then wait one minute for the oil to heat up.
3. Add the beef, spread it out evenly, and allow it to sizzle undisturbed for 2 minutes. Cook the beef for another 2 minutes, stirring occasionally, until the oil becomes clear again. Transfer the meat to a plate lined with paper towels to drain.
4. Drain the wok of the oil and using a paper towel, wipe clean. Add remaining 1 tbsp oil and heat for 1 minute on medium-high. Add the chilies, garlic and ginger and stir-fry (30 seconds). Add the bell pepper and stir-fry 1 minute more.
5. Add the beef to the pan and pour in the sauce, making sure to use a spatula to release any brown bits from the bottom of the pan. Toss in the scallions then transfer to a plate and serve.