Gun Ban Niu Rou Si (sichuan Dry Fried Beef)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
• 1 teaspoon chili paste
• 1 teaspoon soy sauce
• 1 teaspoon ground szechuan peppercorns
• 1/4 teaspoon fresh ground black pepper
• 4 tablespoons peanut oil
• 1 lb flank steak, sliced against the grain 1/4 inch thick slices
• 5 dried red chilies
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, julienned
• 1 bell pepper, thinly sliced (red, orange or yellow)
• 2 scallions, cut into 3 inch lengths then shredded

Recipe

• 1 in a small bowl, combine the rice wine, chili paste, soy sauce, sichuan pepper and black pepper. set aside.
• 2 heat a large skillet or wok over high heat until a bead of water sizzles and evaporates upon contact. add 3 tbsp of the peanut oil, swirl to coat the pan, then wait one minute for the oil to heat up.
• 3 add the beef, spread it out evenly, and allow it to sizzle undisturbed for 2 minutes. cook the beef for another 2 minutes, stirring occasionally, until the oil becomes clear again. transfer the meat to a plate lined with paper towels to drain.
• 4 drain the wok of the oil and using a paper towel, wipe clean. add remaining 1 tbsp oil and heat for 1 minute on medium-high. add the chilies, garlic and ginger and stir-fry (30 seconds). add the bell pepper and stir-fry 1 minute more.
• 5 add the beef to the pan and pour in the sauce, making sure to use a spatula to release any brown bits from the bottom of the pan. toss in the scallions then transfer to a plate and serve.