Sichuan Beef
Crispy beef, vegetables, garlic and ginger in a spicy bean sauce
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Lunch, Main Course
Cuisine Chinese
- 3 tbsp oil
- 1 lb flank steak thin sliced
- 3 inch piece fresh ginger julienned
- 4 garlic cloves thin sliced
- 1-2 tbsp spicy bean paste to taste
- 2 stalks celery sliced
- 1 carrot sliced into coins
- 1 tbsp Shaoxing wine
- 3/4 tsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ground sichuan pepper
- pinch of chili flakes
- sliced scallions for garnish
Heat a frying pan over high heat with 1 tbsp oil until it starts to smoke.
Spread the beef in a single layer and don't move until it is well browned on one side. Stir and let the other side brown. Do not over cook. This only takes a few minutes.
Wipe out the pan and add 2 tbsp oil. Get it hot again. Add the onions, carrots, celery and pepper and let them get some blistered spots. You want these crisp tender, not really that cooked, so just let them char a bit for a minute or two. Remove to the side and lower the heat to medium low.
Add the garlic, ginger, and spicy bean sauce. Let it cook for a minute. Add the veggies and cooked meat back in. Add the wine, sugar, soy, sesame, ground pepper, and chili flakes and stir to combine everything.
Serve over hot steamed rice and garnish with scallions.
Keyword Beef, Lunch, Main Dish