Fiery Sichuan Peppercorn Beef with Scallion and Ginger Stir-Fry

Ingredients

• 1 pound beef flank steak thinly sliced
• 1 tablespoon Sichuan peppercorns toasted and ground
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch mixed with water
• 3 tablespoons peanut oil
• 2 inches ginger julienned
• 4 cloves garlic minced
• 2 bunches scallions cut into 2-inch pieces
• 2 tablespoons chili bean paste
• 1 teaspoon sugar

Instructions

1. 1 In a bowl, combine the beef slices with soy sauce, Shaoxing wine, and the cornstarch slurry. Mix well and let marinate for 15 minutes.
2. 2 Heat a wok over high heat and add 1 tablespoon of peanut oil. Add the ground Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
3. 3 Add the ginger and garlic to the wok, stir-frying quickly to avoid burning, until aromatic.
4. 4 Add the marinated beef to the wok, spreading it out in a single layer, and let it sear for 1-2 minutes before stirring.
5. 5 Push the beef to the side of the wok and add the remaining peanut oil. Add the chili bean paste and stir-fry for a minute to release its flavors.
6. 6 Mix the beef back into the chili paste, then add the sugar, stirring to coat the beef evenly.
7. 7 Add the scallions and toss everything together, cooking for another 2 minutes until the scallions are just tender.
8. 8 Taste and adjust seasoning if necessary. Serve hot with steamed rice.