Szechuan Chili Beef Stir-Fry
Ingredients
- 600 gBeef flank steak (thinly sliced)
- 1 tbspCorn starch
- 4 tbspsoy sauce
- 2 tbspPeanut oil
- 1 pcRed bell pepper (in strips)
- 3 pcGarlic (minced)
- 1 pcHot chili pepper (finely sliced)
- 1 tspSichuan peppercorn (crushed)
- 1 tbspRice vinegar
- 1 tspBrown sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspChili bean paste (Doubanjiang)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store refrigerated for up to 48 hours. Reheat quickly in a pan with a splash of water to loosen the sauce.
