Sichuan Beef
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Sichuan Beef starts with flank steak that is marinated in chili garlic paste, ginger and crushed Sichuan peppers. Associated Press |
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Sichuan pepper isn't a peppercorn at all but the dried rind of the berrylike fruit of the prickly ash tree. It gives a bit of a bite to Sichuan beef. Associated Press |
1 pound flank steak, thinly sliced across the grain
3 tablespoons chili garlic paste
1 tablespoon grated fresh ginger
1 teaspoon Sichuan pepper, crushed
¼ cup vegetable or canola oil
1 tablespoon soy sauce
2 tablespoons mirin or rice wine
3 ribs celery, thinly sliced on the diagonal
2 carrots, thinly sliced on the diagonal
3 green onions, cut into ½-inch pieces
Rice or noodles, to serve
Place the flank steak slices in a zip-close plastic bag. Add the chili garlic paste, ginger and Sichuan pepper. Seal the bag, then massage the seasonings into the meat. Refrigerate and allow to marinate at least 2 hours, and up to overnight.
When ready to cook, in a large, deep skillet or a wok over high, heat the oil until it shimmers. Add the beef and saute for 8 minutes, or until the beef is browned and starting to dry. Add the soy sauce, mirin, celery, carrots and scallions. Cook for another 4 minutes, or until the vegetables are crisp tender. Serve over noodles or rice.
Serves four.
Nutrition values per serving: 330 calories, 20 g fat (3.5 g saturated), 11 g carbohydrates, 3 g fiber, 6 g sugar, 26 g protein, 35 mg cholesterol, 770 mg sodium.
Alison Ladman for The Associated Press
