Sunday, February 3, 2013

Sichuan Beef

Great recipe from this week's food section in the newspaper.

1 lb flank steak, thinly sliced across the grain
3 tbs chili garlic paste
1 tbs grated fresh ginger
1 tsp Sichuan peppercorns, crushed
¼ c vegetable oil
1 tbs soy sauce
2 tbs mirin
4 stalks celery, thinly sliced on the diagonal
4 carrots, thinly sliced on the diagonal
1 bunch scallions, cut into ½ inch pieces
Rice to serve

Place the flank steak slices in a Ziploc bag with the chili paste, ginger, and Sichuan pepper. Seal the bag, then massage the seasonings into the meat. Refrigerate for at least 2 hrs and up to overnight.

When ready to cook, heat the oil til it shimmers in a wok or large skillet. Add the beef and sauté for 8 min until the beef is browned and starting to dry. Add the soy sauce, mirin, celery, carrots and scallions. Cook for 4 more min and serve over rice.

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