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

Method

1. 01
   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. 02
   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. 03
   Add the ginger and garlic to the wok, stir-frying quickly to avoid burning, until aromatic.
4. 04
   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. 05
   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. 06
   Mix the beef back into the chili paste, then add the sugar, stirring to coat the beef evenly.
7. 07
   Add the scallions and toss everything together, cooking for another 2 minutes until the scallions are just tender.
8. 08
   Taste and adjust seasoning if necessary. Serve hot with steamed rice.