Sichuan Spicy Beef Stir-Fry

Ingredients

• ¾ lb beef flank steak
• 3 tablespoons soy sauce
• 1.5 tablespoons rice vinegar
• 4 cloves garlic, minced
• 2 whole dried red chiles (or red pepper flakes)
• 1 teaspoon Sichuan peppercorns
• 3 whole scallions, chopped
• 2 tablespoons neutral oil

Instructions

1. 1

   Place the beef on the cutting board with the grain running left to right. Slice against the grain (from bottom to top) into strips about 1/8-inch thick, the thickness of a dime, cutting straight through the meat.

2. 2

   In a small bowl, whisk together 3 tablespoons soy sauce and 1.5 tablespoons rice vinegar until they blend into a single liquid.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

4. 4

   If using whole dried red chiles, break them in half and scrape out the seeds with a small spoon to reduce the heat, then crush the pieces into small, uneven flakes about the size of a pea.

5. 5

   Heat 2 tablespoons neutral oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the beef strips in a single layer and cook without stirring for 2 minutes until the bottom surface turns dark brown, like caramelized toast. Stir and cook for another 1 minute until mostly cooked through. Transfer to a plate.

7. 7

   Return the empty skillet to medium heat and add the minced garlic, crushed chiles, and 1 teaspoon Sichuan peppercorns. Stir continuously for 30 seconds until the spices smell intensely fragrant and the garlic turns light golden.

8. 8

   Pour the soy-vinegar sauce into the skillet and scrape up any stuck-on brown bits from the bottom with a wooden spoon.

9. 9

   Return the cooked beef to the skillet and toss constantly for 1 minute until the sauce coats the beef and thickens slightly.

10. 10

    Chop the scallions into 1/2-inch pieces by slicing them crosswise, cutting through the white parts and light green parts together.

11. 11

    Transfer the beef and sauce to a serving plate or bowl and scatter the chopped scallions over the top in an even layer.

Tools you’ll need

• cutting board
• sharp knife
• small bowl
• whisk
• 12-inch skillet
• wooden spoon
• plate
• serving bowl or plate

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