Szechuan-Style Beef & Peppers

 

 

 

 

 

 

 

Ingredients:

For the Beef:
1 lb flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce
1 tsp cornstarch
1 tsp Shaoxing wine (or dry sherry)
1/2 tsp sesame oil
For the Sauce:
3 tbsp soy sauce
1 tbsp hoisin sauce (adds a touch of sweetness)
1 tbsp oyster sauce (optional, for depth)
1 tsp rice vinegar
1 tbsp chili paste (Sambal Oelek or Szechuan chili bean paste)
1/2 tsp Szechuan peppercorns, toasted and ground (adjust for heat preference)
1 tsp sugar
1/2 cup beef broth or water
1 tsp cornstarch (to thicken the sauce)
For the Stir-Fry:
2 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
3 cloves garlic, minced
1-inch ginger, grated
2-3 dried red chilies (optional, for extra heat)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)

Instructions:

Marinate the Beef:

In a bowl, combine soy sauce, cornstarch, Shaoxing wine, and sesame oil with the sliced beef.
Let it marinate for 15-20 minutes while you prepare the other ingredients.
Make the Sauce:

In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, chili paste, Szechuan peppercorns, sugar, beef broth, and cornstarch. Set aside.
Stir-Fry the Beef:

Heat 1 tbsp oil in a wok or large skillet over high heat.
Add the beef and sear for 1-2 minutes per side until browned. Remove and set aside.
Cook the Vegetables:

Add another tbsp of oil to the pan.
Stir-fry the onions, garlic, ginger, bell peppers, and dried chilies for 2-3 minutes until slightly tender but still crisp.
Combine Everything:

Return the beef to the pan.
Pour in the sauce and stir well.
Let simmer for 1-2 minutes until the sauce thickens and coats the beef and veggies.
Serve & Enjoy!

Garnish with green onions and sesame seeds.
Serve over steamed rice or noodles.