Hunan Spicy Beef

Ingredients

• 1 lb flank steak or sirloin beef
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1.5 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 6 whole dried red chilies
• 5 whole garlic cloves
• 1 inch piece fresh ginger
• 2 tablespoons fermented black beans
• ½ teaspoon Sichuan peppercorns
• 1 large red bell pepper
• ½ cup water or chicken stock
• 2 whole green onions

Instructions

1. 1

   Slice the flank steak against the grain into thin strips about 1/8-inch thick and 2 inches long — this cuts through the muscle fibers and ensures tender, quick-cooking beef. Place the beef strips in a bowl.

2. 2

   Pour 1 tablespoon of soy sauce and 0.5 tablespoon of cornstarch over the beef. Toss to coat evenly — the cornstarch will help seal in moisture and create a silky sauce. Set aside for at least 5 minutes while you prep other ingredients.

3. 3

   In a small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 0.5 cup water or chicken stock. Set this sauce mixture aside.

4. 4

   Slice 1 large red bell pepper into 1-inch pieces, removing the seeds and white membrane. Peel and thinly slice 5 garlic cloves at an angle — this increases surface area for more flavor. Grate a 1-inch piece of fresh ginger on a microplane or fine grater. Roughly chop 2 tablespoons fermented black beans with a knife.

5. 5

   Toast 0.5 teaspoon of Sichuan peppercorns in a dry 12-inch wok or skillet over medium-low heat for 1-2 minutes, stirring constantly, until fragrant. This releases their numbing, citrusy oils. Transfer to a small plate and lightly crush with the bottom of a spoon — you want some texture, not a fine powder.

6. 6

   Remove and discard the stems from 6 dried red chilies — leave the seeds in for heat. If you prefer less spice, remove about half the seeds. Set the whole chilies aside.

7. 7

   Set the wok or skillet over high heat and let it preheat for 2-3 minutes until it's smoking lightly — you need intense heat to sear the beef quickly without overcooking it.

8. 8

   Add 1.5 tablespoons of vegetable oil, then immediately add the marinated beef in a single layer. Do not stir — let each piece sear on the first side for 1-2 minutes until dark brown. You should hear an aggressive sizzle. Once browned, toss and cook for another 1-2 minutes until just cooked through but still tender. Transfer the beef to a clean plate.

9. 9

   Add the remaining 1.5 tablespoons vegetable oil to the wok and reduce heat to medium. Add the 6 dried red chilies and toast for 30 seconds until fragrant — the heat brings out their fruity, smoky character.

10. 10

    Add the sliced garlic, grated ginger, and chopped fermented black beans. Stir-fry for 1-2 minutes, stirring constantly and scraping the bottom of the wok, until the mixture turns fragrant and the raw edge comes off the garlic — you want aromatics that are cooked but not burned.

11. 11

    Pour in the reserved sauce mixture (soy sauce, vinegar, sesame oil, and stock). Stir once and let it come to a gentle bubble for 10-15 seconds, then add the red bell pepper pieces. Stir-fry for 2-3 minutes until the pepper is just tender-crisp — it should still have a slight crunch when you bite it.

12. 12

    Return the cooked beef to the wok along with the toasted and crushed Sichuan peppercorns. Toss everything together for 30-45 seconds until the beef is evenly coated and heated through. The sauce should cling to the beef and peppers.

13. 13

    Slice 2 green onions into thin rings, separating the white and light green parts from the darker green tops. Transfer the beef to a serving platter or bowl. Scatter the white and light green parts of the green onions over the top, then sprinkle with the darker green parts for color contrast. Leave some of the whole fried chilies visible for dramatic presentation.

14. 14

    Serve immediately over steamed white or jasmine rice. The residual heat in the wok will continue to develop the spicy, numbing sensation — the chilies will grow hotter as you eat. Warn diners about the whole chilies so they know to push them to the side if they want to avoid extra heat.

Tools you’ll need

• 12-inch wok or skillet
• small bowl
• microplane or fine grater
• knife and cutting board
• dry measuring spoons
• dry measuring cups
• wooden spoon or wok spatula
• serving platter

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