1 lb flank steak, sliced into 1/4-inch thick strips
1 green pepper, cut into 1/2 x 1-inch pieces
1 carrot, cut into 1/2 x 1-inch pieces
1 baby corn, cut into 1-inch pieces
3 cloves garlic, chopped
1 TBSP ginger root, peeled and chopped finely
1/2 tsp Szechuan peppercorns, finely ground
1/4 cup roasted peanuts
3 green onions, sliced
For Serving:
Steamed rice
DIRECTIONS
To make the chili oil place the peppercorns and chili flakes in a heat resistant dish. Heat the oil just to the smoking point and then pour the hot oil into the dish, the peppercorns will pop, so be careful! Set aside for later use.
To marinate the steak, put the beef, cornstarch, and rice wine in a bowl and toss to coat. Allow to sit while you prepare the other ingredients, or for 10 minutes.
Mix all the ingredients for the sauce in another bowl.
To make the stir fry: In a hot pan or wok add 1 TBSP peanut oil then brown the beef well on all sides and then remove from the pan and place in a clean bowl.
Add another Tablespoon of peanut oil to the hot (now empty pan) and add the green pepper, carrots, and baby corn and cook until the vegetables are just beginning to turn tender. Add the vegetables to the beef and set aside.
Add the final 1 TBSP of oil peanut oil to the hot (now empty pan) along with 1 TBSP chili oil. Then add the garlic, ginger, and the ground Szechan peppercorns and cook while stirring until they become aromatic, maybe 45 seconds-1 minute. Immediately add the sauce and stir until thickened, about 2 minutes.
Add the beef, vegetables, peanuts, and green onions. Toss together and evenly coat with the sauce until everything is heated through.
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