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Sichuan Hot and Spicy Beef
- Prep time 20Min
- Cook time 20Min
- Technique Stir Fry, Sear
- Meat Beef
- Cut Wagyu
- Serves 2
Hot and spicy Sichuan style beef cooked with punchy aromatics for a satisfying kick.
Ingredients
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340 g beef knuckle, thinly sliced
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1 teaspoon light soy sauce
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1 teaspoon dark soy sauce
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1½ teaspoons cornstarch
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¼ cup cai zi you (roasted rapeseed oil) or cooking oil of choice
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2-3 tablespoons Sichuan ground chillies, to taste
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½ teaspoon freshly ground Sichuan pepper
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1 red or green bell pepper, cut into thin strips
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½ onion, cut into thin half-moons
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4-5 spicy red or green fresh chillies (jalapeño, serrano, fresno, etc.), thinly sliced
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1 tablespoon Shaoxing wine
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½ teaspoon sugar
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½ teaspoon salt
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¼ teaspoon MSG (optional)
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Handful of cilantro, roughly chopped
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1 teaspoon Sichuan pepper oil
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1 teaspoon sesame oil
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1-3 teaspoons aromatic chilli oil or crisp, to taste
Method
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Cut the beef across the grain into 1/8-1/4 inch strips (no thicker), then cut in half vertically into long, bite-sized strips. Add to a bowl with light soy sauce, dark soy sauce, and cornstarch, and mix well. Marinate for 15-30 minutes.
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Heat a wok until very hot (to prevent the meat from sticking). Add 2 tablespoons of oil and the beef. Spread the beef out in one layer and leave it undisturbed to sear on one side. Then flip and stir-fry until just cooked through. Remove to a plate or bowl lined with paper towels and let it drain. Pat the meat with additional paper towels to remove excess fat, if desired.
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Turn on the exhaust fan or open doors in preparation for cooking with chilies!
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Clean the wok, return to medium heat, and add ¼ cup cai zi you. Heat the oil briefly, then add ground chilies and Sichuan pepper, cooking until fragrant but not burned. Add the beef back to the wok and stir-fry briefly.
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Add the bell peppers, onions, and spicy chilies in that order, stir-frying until they are just cooked but still crisp.
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Add the Shaoxing wine around the edges of the wok, then add the sugar, salt, and MSG (if using), tossing and stirring constantly. Add the cilantro, Sichuan pepper oil, and sesame oil to finish the dish, stir-frying briefly to meld flavours. Plate, garnish with fresh cilantro, and drizzle with your favourite chili oil or chili crisp to taste.
