Fiery Sichuan Beef with Chilies and Garlic

Ingredients

• 1 pound beef flank steak, sliced thinly against the grain
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1 cup vegetable oil
• 10 pieces dried red chilies, cut into halves
• 1 tablespoon Sichuan peppercorns, lightly crushed
• 6 cloves garlic, sliced
• 2 inches ginger, julienned
• 2 tablespoons dark soy sauce
• 1 teaspoon sugar
• 4 stalks scallions, cut into 1-inch segments

Method

1. 01
   In a bowl, combine sliced beef with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes.
2. 02
   Heat vegetable oil in a wok over medium-high heat until shimmering. Add dried red chilies and Sichuan peppercorns, stir-frying until they become fragrant, about 30 seconds.
3. 03
   Add garlic and ginger to the wok, stir-frying for an additional 30 seconds until aromatic.
4. 04
   Increase heat to high and add the marinated beef to the wok. Stir-fry quickly, ensuring the beef is evenly cooked, about 3-4 minutes.
5. 05
   Add dark soy sauce and sugar to the beef, tossing to coat evenly.
6. 06
   Add scallions to the wok, stir-frying for another minute until they are slightly wilted.
7. 07
   Remove the wok from heat and transfer the beef to a serving plate. Serve hot with steamed rice.