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posted: 2/5/2013 5:59 AM

Sichuan Beef

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  • Sichuan Beef starts with flank steak that is marinated in chili garlic paste, ginger and crushed Sichuan peppers.

      Sichuan Beef starts with flank steak that is marinated in chili garlic paste, ginger and crushed Sichuan peppers.
    Associated Press

  • 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.

      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

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1 tablespoon grated fresh ginger

1 teaspoon Sichuan pepper, crushed

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 -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

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