Szechuan Beef

• porciones: 6 servings
• tiempo activo: 25 minutes
• tiempo total: 35 minutes

Ingredientes

Meat Marinade:

• 1 1/2 pounds flank or sirloin cut, cut across the grain into 1/4” thin slices (then cut into 3-5” length pieces)

• 2 tablespoons soy sauce of choice

• 1 tablespoon Japanese rice wine or dry sherry (see notes)

• 1 teaspoon Asian chili sauce (like Sambal Oelek, or Sriracha)

• 1 teaspoon toasted sesame seed oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ginger powder

Szechuan Sauce:

• 3 tablespoons oyster sauce

• 2 tablespoons reduced sodium soy sauce

• 1 tablespoon rice vinegar

• 2 tablespoons stock or water (we use the juices from cooking the meat here instead)

• 1-2 tablespoons honey or maple syrup, to taste

• 1 tablespoon Japanese rice wine or dry sherry (see notes)

• 1-2 tablespoons Asian chili sauce to taste (like Sambal Oelek, or Sriracha)

• 1 tablespoon toasted sesame seed oil

• 1 tablespoon starch powder or flour, or more to desired consistency after cooking (e.g. corn or tapioca)

• 1 teaspoon ground Szechuan peppercorn (Szechuan powder)

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon Chinese 5 spice

• 1/2 tsp salt, or to taste

Stir-Fry Veggies:

• 2 whole fresh peppers of your choice (e.g. jalapeno or red chilies), with seeds removed and sliced in half (optional for extra flavour and spice)

• 10 dried pepper of your choice, anything red and spicy (optional for extra spicy)

• 1 red bell pepper, (sliced ¼” thick)

• 1 onion, thinly sliced

• 1 tablespoon ginger root, minced

• 6 medium garlic cloves, minced

• avocado oil or coconut oil

For serving:

• cooked white rice or noodles

Instrucciones

Marinade:

• Pour the marinade ingredients directly into the freezer bag and mix well.

• Add meat and massage in the marinade.

• Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.

Sauce:

• Whisk the sauce ingredients together in a small pot. You can prepare it at the same time as the marinade, cover, and refrigerate, OR when ready to cook the beef.

• Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.

• To thicken the sauce, dissolve 1 tablespoon starch powder in 2 tablespoons of stock, or liquid from recipe until well mixed. Stir it into the Szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker Szechuan sauce, use 2 tablespoons starch. Remove from heat and set aside.

Meat:

• Remove meat from marinade for searing. Pour marinade into sauce before boiling.

• Sear meat on each side for 1 minute (it will continue to cook in the sauce). Don’t overcook it, or it won’t be as tender!

• Transfer the meat to a large plate and cover.

Stir Fry Veggies:

• To the now-empty pan, add onions and sauté two minutes; add bell peppers, garlic, and ginger and sauté one additional minute.

Combine:

• Return the beef to the skillet and toss to combine.

• Whisk the sauce to recombine, then add to the skillet.

• Cook, stirring constantly, until the sauce is thickened and the beef is cooked through, about 1-2 minutes.

• Taste and add additional chili sauce if desired.

Serve with rice or noodles and garnish with green onions and sesame seeds if desired.

Notas

• Rice wine, not rice vinegar!