Chinese Pepper Beef
For a less biting dish, forgo the chili paste and substitute black pepper for the Szechwan peppercorn.
Serves: 4Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 1 Tbsp. soy sauce
- ½ tsp. Chinese rice wine or dry sherry
- 1¼ tsp. sugar, divided
- ¼ tsp. baking soda
- ½ lb. flank steak, shredded
- ½ cup chicken stock
- 2 Tbsp. dark soy sauce
- 3 Tbsp. vegetable oil, divided
- 1 clove garlic, minced
- 1 tsp. minced ginger
- ¼ tsp. chili paste
- ½ green bell pepper, seeded and cut into thin slices
- ½ red bell pepper, seeded and cut into thin slices
- ¼ tsp. sesame oil
- ⅛ tsp. Szechwan peppercorns, roasted and ground
- In a medium bowl, combine the soy sauce, rice wine, ¼ teaspoon of sugar, baking soda, and beef. Marinate the beef for 30 minutes.
- In a small bowl, combine the chicken stock, dark soy sauce, and 1 teaspoon of sugar in a small bowl and set aside.
- Add 2 tablespoons of oil to a preheated wok or skillet. When the oil is hot, add the beef and stir-fry until it changes color and is nearly cooked through, 3–4 minutes. Remove from the wok and drain on paper towels.
- Add 1 tablespoon of oil to the wok. Add the garlic, ginger, and chili paste. Stir-fry briefly until aromatic. Add the bell peppers and stir-fry briefly, until they have a bright color and are tender.
- Add the prepared sauce to the middle of the wok and bring to a boil. Stir in the sesame oil. Add the beef and Szechwan peppercorns. Mix everything through and serve hot.