Szechuan Chili Beef Stir-Fry

Thinly sliced beef seared over high heat, coated in a dark, glossy, and velvety sauce. The heat of the chili and the electric aroma of Szechuan peppercorns hit the senses the moment the meat touches the smoking wok.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 440
• Protein: 35 g
• Carbs: 11 g
• Fat: 26 g

Ingredients

• 600 g Beef flank steak ( thinly sliced )
• 1 tbsp Corn starch
• 4 tbsp soy sauce
• 2 tbsp Peanut oil
• 1 piece Red bell pepper ( in strips )
• 3 piece Garlic ( minced )
• 1 piece Hot chili pepper ( finely sliced )
• 1 tsp Sichuan peppercorn ( crushed )
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Chili bean paste (Doubanjiang)

Instructions

1. Meat preparation

   Slice the beef into thin strips against the grain. In a mixing bowl, combine the meat with soy sauce and cornstarch to coat the pieces. The meat should be sticky to the touch.

2. Aromatics preparation

   Mince the garlic and chili. Slice the red pepper into strips and the spring onions on the bias. Coarsely crush the Sichuan pepper in a mortar to release its oils.

3. Searing the meat

   Heat the peanut oil in a wok until it slightly smokes. Add the meat and spread it out without stirring for one minute to achieve a good Maillard reaction. Then stir-fry for 2 minutes until the edges are crispy.

4. Sauce binding

   Add the peppers, garlic, chili, Sichuan pepper, and doubanjiang. Stir-fry for 30 seconds to release the aromas of the chili paste. Deglaze with rice vinegar and add the brown sugar. The sauce should reduce instantly and coat the spoon, becoming glossy and syrupy.

Chef's tips

• The wok must be searing hot: if the meat releases liquid, it will boil instead of sear.
• The cornstarch coating (velveting) protects the fibers and ensures absolute tenderness.

Storage

Store refrigerated for up to 48 hours. Reheat quickly in a pan with a splash of water to loosen the sauce.