Sichuan Beef

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