Yunnan Dry Pot Beef with Ferns

Ingredients

• 1 lb beef sirloin or flank steak
• 6 oz fresh fern fronds (bracken or similar), cleaned
• 1.5 tbsp Sichuan peppercorns
• 4 whole dried red chilies (whole or broken)
• 4 cloves garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp rice wine or dry sherry
• 3 tbsp neutral oil
• 1 to taste salt and white pepper to taste

Instructions

1. 1

   Slice beef against the grain into 1/4-inch-thick strips. Pat dry with paper towels.

2. 2

   Cut fern fronds into 2-inch pieces, discarding any tough stems.

3. 3

   Toast Sichuan peppercorns in a dry skillet over medium heat, stirring often, until fragrant, ~2 minutes.

4. 4

   Transfer peppercorns to a spice grinder or mortar and crush lightly—they should remain partially coarse.

5. 5

   Heat 2 tbsp oil in a large wok or 12-inch skillet over high heat until smoking.

6. 6

   Working in batches, sear beef without stirring, 90 seconds per side. Transfer to a plate.

7. 7

   Add remaining 1 tbsp oil to the wok. Add dried chilies and toast until dark and fragrant, ~1 minute.

8. 8

   Add minced garlic and stir constantly, 30 seconds—do not let it burn.

9. 9

   Add fern fronds, soy sauce, and rice wine. Stir constantly for 3 minutes until ferns soften.

10. 10

    Return beef to the wok. Toss with the ferns and sauce for 1 minute to heat through.

11. 11

    Sprinkle crushed Sichuan peppercorns over the top. Taste and adjust salt and white pepper.

12. 12

    Serve hot directly from the wok, dividing beef and ferns evenly among bowls.

Tools you’ll need

• 12-inch wok or large skillet
• dry skillet (for toasting peppercorns)
• spice grinder or mortar and pestle
• sharp knife
• paper towels

More recipes like this

• 

  South African Biltong Board

  420 min

• 

  Bistec Tacos

  15 min

• 

  Ofada Rice & Tomato Stew

  40 min

• 

  Inihaw na Liempo (Grilled Pork Belly)

  50 min