Sichuan Beef

Name: Sichuan Beef
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 2 as a main dish with rice, or 4 as part of a multi-course meal
Cuisine: China
Ingredients: 1 teaspoon all-purpose cornstarch; 1 teaspoon plus 1 tablespoon oil, divided; 12 oz (350 g) top sirloin, beef tenderloin, or flank steak, cut across the grain into thin strips; ½ teaspoon sugar; 1 tablespoon water; 1 tablespoon Chinese rice wine or sherry; Dash of white pepper; ½ teaspoon salt; 2 teaspoons chili paste; 2 teaspoons soy sauce; ½ teaspoon hot chili oil, homemade or store-bought; 2 cloves garlic, minced; 3 green onions (scallions), white part only, cut into thin shreds; 2 teaspoons peeled and minced fresh ginger; ½ teaspoon roasted Sichuan peppercorns (optional); Thinly sliced green onions, for garnish; 1 carrot, cut into matchsticks

Preparation info

Serves
2
as a main dish with rice

Difficulty
Medium
Ready in
15 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

The province of Sichuan is known for its hot chili peppers and hot chili oil, both of which flavor its world-renowned spicy dishes. Filled with succulent strips of beef, this dish is distinctly flavored with chili oil, chili paste and Sichuan peppercorns, but it’s not too hot and spicy—at least according to my 12 year-old nephew Jack, who was a taste-tester during a recent family reunion in Minneapolis (a lot of families eat “Aunt Nancy’s” potato salad at f

Ingredients

Asia
China
Main course

Ingredients

Method