Sichuan Beef Pepper Fry Recipe
Sìchuān Niúròu Làjiāo Chǎo
Sichuan Beef Pepper Fry
Submitted By: Taz
Ingredients:
2 lbs Beef Sirloin (Niúròu) - thin cut and sliced into 'ribbons'
3 Bell Peppers (Dēnglóng jiāo) mixed colors - cored and sliced into 'ribbons'
1 Large Onion (Yángcōng) - sliced
1 Bunch Green Onions (Cōng) - green only, cut on bias about 1 inch long
2 cloves Fresh Garlic (Dàsuàn) - grated into a paste
½ inch piece Fresh Ginger (Jiāng) - grated into a paste
¼ Cup Light Soy Sauce (Jiàngyóu)
3 Tbs Shao Xing Rice Wine
3 Tbs Black Rice Vinegar (Zhenjiang)
3 Tbs Red Chile Sauce (Hóng làjiāo jiàng) - can substitute sriracha sauce
2 Tbs Brown Sugar (Hóngtáng)
2 Tbs Cornstarch (Yùmǐ diànfěn)
2 tsp Sichuan Peppercorns (Huājiāo) - ground into a fine powder
½ tsp Ground White Pepper (Bái hújiāo)
Peanut Oil (Huāshēngyóu) for frying
-OPTIONAL-
1 tsp Red Pepper Flakes (Hóng làjiāo piàn) as garnish
Preparation:
- Place garlic, ginger, soy sauce, rice wine, black rice vinegar, chile sauce, brown sugar, cornstarch, Sichuan peppercorns, and white pepper in a medium bowl and whisk together until all of the cornstarch is dissolved
- Add the prepped beef to the mixture and set aside to marinate at room temperature for up to 30 minutes
- Heat a large wok or heavy skillet over high heat until smoking
- Once wok or skillet is hot, add enough peanut oil to fry (apx 3-4 Tbs) and immediately add the onion and bell pepper - Stir fry for about a minute*
- Add the beef and marinade to the pan and stir fry for about 2 minutes* until beef is cooked through (medium rare) and sauce is thickened (should be the consistency of slightly thin syrup - it will thicken more as it cools)
- Add green onion and give it a quick stir to thoroughly combine
- Remove from heat and serve immediately over steamed jasmine rice, rice noodles, crispy rice noodles, or crunchy chow mein noodles
*
Cooking time will vary depending on heat; the hotter you can get and maintain the wok or
skillet the faster the cook time. Most stoves will take a little longer to cook due to heat
constraints; figure on 2-3 minutes for the onion/bell pepper and 4-6 for the beef - you will have
to judge times for yourself based on your heat level
