Sichuan Beef Pepper Fry Recipe

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:
  1. 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
  2. Add the prepped beef to the mixture and set aside to marinate at room temperature for up to 30 minutes
  3. Heat a large wok or heavy skillet over high heat until smoking
  4. 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*
  5. 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)
  6. Add green onion and give it a quick stir to thoroughly combine
  7. 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

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