Ingredients with Measurements:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup chili oil
- 2 tablespoons Sichuan peppercorns, toasted and ground
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 pound beef, thinly sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, chili oil, Sichuan peppercorns, garlic, and ginger.
2. In a separate bowl, mix cornstarch and water until smooth.
3. Heat a wok or large skillet over high heat. Add beef and stir-fry until browned, about 2-3 minutes.
4. Add the sauce mixture to the wok and stir-fry for another 2-3 minutes.
5. Pour in the cornstarch mixture and stir-fry until the sauce thickens, about 1-2 minutes.
6. Remove from heat and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 18g
- Protein: 35g
Substitutions for ingredients:
- Regular vegetable oil can be used instead of chili oil.
- White vinegar can be used instead of rice vinegar.
- Chicken or pork can be used instead of beef.
Variations:
- Add vegetables such as bell peppers, onions, and carrots for a more colorful and nutritious dish.
- Use shrimp or tofu instead of beef for a vegetarian option.
Tips and tricks:
- Toasting the Sichuan peppercorns before grinding them enhances their flavor.
- Thinly slice the beef against the grain for a more tender texture.
- Make sure the wok or skillet is hot before adding the beef to ensure a good sear.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the sauce in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the stir-fry on a bed of rice or noodles.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice or noodles
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the beef is tough, try marinating it in the sauce for 30 minutes before cooking.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mala is a popular flavor in Sichuan cuisine, known for its numbing and spicy taste.
Flavor profiles:
- Spicy, numbing, savory, sweet
Serving suggestions:
- Serve hot as a main dish.
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