Szechuan Beef

Submitted by gailanng

"Did you know that many Szechuan dishes incorporate a lot of garlic and chilli peppers. Sichuan is known to have poor weather with high humidity and lots of rainy days, which is why red pepper is used in so many dishes. Red pepper helps reduce internal dampness, and so it paved the way for hot dishes to be a common thing in Szechuan cuisine?  "

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb beef flank steak, cut against grain into 1/4-inch thick strips
• 4 tablespoons soy sauce, divided
• 4 tablespoons rice wine, divided (Shaoxing)
• 1 tablespoon cornstarch
• 1 tablespoon rice wine vinegar
• 2 tablespoons canola oil
• 3 garlic cloves, minced
• 2 teaspoons szechuan peppercorns, crushed (to taste or 1-teaspoon of each red chili flake and black pepper)
• 2 tablespoons oyster sauce (or hoisin sauce)
• 10 small red chilies, halved and seeded (to taste)
• 4 scallions, cut into 1-inch segments
• steamed white rice

directions

1. In a mixing bowl whisk together 2-tablespoons soy sauce, 2-tablespoons rice wine, cornstarch and rice wine vinegar. Add sliced flank steak and marinate for 30 minutes to 1 hour.
2. Remove beef from marinade, pat dry and discard marinade. Heat oil in a large wok or frying pan over high heat; add beef, constantly stirring to cook evenly; 2-3 minutes.
3. Stir in garlic and Szechuan peppers and fry another minute. Reduce heat to medium, add remaining 2-tablespoons soy sauce, 2-tablespoons rice wine, oyster sauce, chilies and scallions. Sear 3-4 minutes, stirring often until sauce thickens and glazes meat.
4. Serve over rice.