Ingredients with Measurements:
- 1 lb. flank steak, sliced thinly against the grain
- 2 tbsp. vegetable oil
- 1 tbsp. Sichuan peppercorns
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 onion, sliced thinly
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. cornstarch
- 1 tsp. sugar
- 1 tsp. sesame oil
- 1/4 cup water
- 2 green onions, sliced thinly
- 1/4 cup roasted peanuts, chopped
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
3. Add the ginger and garlic and stir-fry for another 30 seconds.
4. Add the sliced beef and stir-fry for 2-3 minutes until browned.
5. Add the sliced bell peppers and onion and stir-fry for another 2-3 minutes until tender.
6. In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, sugar, sesame oil, and water.
7. Pour the sauce over the beef and vegetables and stir-fry for another minute until the sauce thickens.
8. Garnish with sliced green onions and chopped peanuts.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 14g
- Protein: 32g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye.
- Sichuan peppercorns can be substituted with black peppercorns.
- Rice vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use chicken or shrimp instead of beef.
- Add chili flakes or hot sauce for extra heat.
Tips and tricks:
- Slice the beef thinly against the grain for a tender texture.
- Make sure the wok or skillet is hot before adding the oil to prevent sticking.
- Stir-fry the beef in batches to avoid overcrowding the pan.
- Add the sauce gradually to prevent over-saucing the dish.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra sliced green onions and chopped peanuts.
Garnishes:
- Sliced green onions
- Chopped peanuts
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Spring rolls
- Dumplings
Troubleshooting advice:
- If the beef is tough, slice it thinner or marinate it in soy sauce and cornstarch for 30 minutes before stir-frying.
- If the sauce is too thick, add more water or chicken broth.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Sichuan cuisine is known for its bold and spicy flavors, and this stir-fry is a classic example of the region's cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese