Peppery Beef

For a less biting dish, forgo the chili paste and substitute ground black pepper for the Szechwan peppercorn.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ¼ tsp. Szechwan peppercorns
  • 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, peeled and minced
  • 1 tsp. minced ginger
  • ¼ tsp. chili paste
  • 1 medium green onion, thinly sliced
  • 1 red chili pepper, seeded and thinly sliced
  • ¼ tsp. sesame oil
  • ½ head Napa cabbage, shredded

Directions

  • In a large, heavy skillet on medium to medium-low heat, brown peppercorns, shaking the pan occasionally, until peppercorns are fragrant, about 5 minutes. Cool, then grind peppercorns in a spice or coffee grinder. Set aside.
  • In a medium bowl, combine soy sauce, rice wine, ¼ teaspoon sugar, baking soda, and beef. Marinate beef for 30 minutes.
  • In a small bowl, combine chicken stock, dark soy sauce, and 1 teaspoon sugar in a small bowl and set aside.
  • Add 2 tablespoons of oil to a preheated wok or medium skillet. When oil is hot, add beef and stir-fry until it changes color and is nearly cooked through, 3–4 minutes. Remove from wok and drain on paper towels.
  • Add 1 tablespoon of oil to wok. Add garlic, ginger, and chili paste. Stir-fry briefly until aromatic. Add green onion and chili pepper and stir-fry briefly until they have a bright color and are tender.
  • Add prepared sauce to middle of the wok and bring to a boil. Stir in sesame oil. Add beef and ground peppercorns. Mix everything through. Serve hot over shredded Napa cabbage.

Recipe Information

Serves: 4

Ingredients

  • ¼ tsp. Szechwan peppercorns
  • 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, peeled and minced
  • 1 tsp. minced ginger
  • ¼ tsp. chili paste
  • 1 medium green onion, thinly sliced
  • 1 red chili pepper, seeded and thinly sliced
  • ¼ tsp. sesame oil
  • ½ head Napa cabbage, shredded

Directions

  • In a large, heavy skillet on medium to medium-low heat, brown peppercorns, shaking the pan occasionally, until peppercorns are fragrant, about 5 minutes. Cool, then grind peppercorns in a spice or coffee grinder. Set aside.
  • In a medium bowl, combine soy sauce, rice wine, ¼ teaspoon sugar, baking soda, and beef. Marinate beef for 30 minutes.
  • In a small bowl, combine chicken stock, dark soy sauce, and 1 teaspoon sugar in a small bowl and set aside.
  • Add 2 tablespoons of oil to a preheated wok or medium skillet. When oil is hot, add beef and stir-fry until it changes color and is nearly cooked through, 3–4 minutes. Remove from wok and drain on paper towels.
  • Add 1 tablespoon of oil to wok. Add garlic, ginger, and chili paste. Stir-fry briefly until aromatic. Add green onion and chili pepper and stir-fry briefly until they have a bright color and are tender.
  • Add prepared sauce to middle of the wok and bring to a boil. Stir in sesame oil. Add beef and ground peppercorns. Mix everything through. Serve hot over shredded Napa cabbage.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat16g
Saturated Fat3g
Cholesterol25mg
Sodium640mg
Total Carbohydrate10g
Dietary Fiber3g
Sugars5g
Protein18g