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
- 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
- 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.