Sichuan Beef

Ingredients

Here are the following ingredients:

Marinated Beef

• ¾ cup (175 mL) soy sauce
• ¼ cup (60 mL) dark soy sauce
• ¼ cup (60 mL) rice wine vinegar
• 3 tbsp (45 mL) baking soda
• 3 tbsp (45 mL) packed brown sugar
• 4 lb (2 kg) Flank Steak, cut across the grain into ⅛-inch (3 mm) thick slices

Stir-Fry Sauce

• 2 cups (500 mL) beef stock (no salt added)
• ¾ cup (175 mL) oyster sauce
• ¾ cup (175 mL) soy sauce
• ½ cup (125 mL) packed brown sugar
• ½ cup (125 mL) Asian chili paste, such as sriracha or sambal oelek
• ½ cup (125 mL) rice wine vinegar
• ¼ cup (60 mL) sesame oil
• 1 tbsp (15 mL) ground Sichuan peppercorns
• 2 tsp (10 mL) Chinese five spice powder
• ¼ cup (60 mL) cornstarch

Service

• 2 cups (500 mL) cornstarch
• 2 cups (500 mL) canola oil
• 1 cup (250 mL) finely chopped garlic
• 1 cup (250 mL) finely chopped ginger
• 2 lb (1 kg) thinly sliced onion, about 8 cups (2 L)
• 2 lb (1 kg) thinly sliced red bell pepper, about 8 cups (2 L)
• 1 cup (250 mL) thinly sliced green onion
• ⅓ cup (75 mL) toasted sesame seeds, about 1 oz (30 g)

Preparation

1. Marinated Beef: Whisk soy sauce with dark soy sauce, vinegar, baking soda and brown sugar. Pour over beef to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Stir-Fry Sauce: Add beef stock, oyster sauce, soy sauce, brown sugar, chili paste, vinegar, sesame oil, Sichuan pepper and Chinese five spice powder to saucepan; bring to a boil. Whisk 1 cup (250 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
3. Cool, cover and refrigerate or hold for service.

Service

1. Remove 4 oz (125 g) beef from marinade, shaking off excess. Toss with 2 tbsp (30 mL) cornstarch.
2. Heat 2 tbsp (30 mL) oil in wok or skillet until almost smoking. Stir-fry beef until crisp and evenly browned. Use slotted spoon to remove beef.
3. Add 1 tbsp (15 mL) EACH garlic and ginger; cook for 30 seconds or until fragrant. Add ½ cup (125 mL) EACH onion and red pepper. Stir-fry until veggies are tender-crisp.
4. Return beef to wok. Add ⅓ cup (75 mL) Stir-Fry Sauce. Cook until beef is cooked through and sauce is thickened.
5. Plate over cooked starch. Garnish with 1 tbsp (15 mL) green onion and 1 tsp (5mL) sesame seeds.

Beef Cuts