Spicy Sichuan Beef and Broccoli
80% authentic · Sichuan Chinese
A fiery twist on the classic, incorporating Sichuan peppercorns and chili flakes for a numbing and spicy flavor profile.
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Ingredients
- Beef flank steak1 lb
- Broccoli florets4 cups
- Soy sauce3 tbsp
- Chili bean paste (Doubanjiang)1 tbsp
- Sichuan peppercorns1 tsp, toasted and ground
- Chili flakes1 tsp (or to taste)
- Shaoxing wine1 tbsp
- Cornstarch2 tbsp
- Garlic4 cloves, minced
- Ginger1 tsp, grated
- Vegetable oil2 tbsp
- Water1/4 cup
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice beef thinly against the grain. Marinate with 1 tbsp soy sauce, 1 tsp cornstarch, Shaoxing wine, and black pepper for 15 minutes.
- 2
Blanch broccoli florets in boiling water for 1-2 minutes until bright green and slightly tender. Drain and set aside.
- 3
In a small bowl, whisk together remaining soy sauce, chili bean paste, ground Sichuan peppercorns, chili flakes, 1 tbsp cornstarch, minced garlic, grated ginger, sugar, and water.
- 4
Heat vegetable oil in a wok or large skillet over high heat. Add marinated beef and stir-fry until browned. Remove beef from wok.
- 5
Add the sauce mixture to the wok and stir until it thickens. Cook for 1 minute to meld flavors.
- 6
Return the beef to the wok along with the blanched broccoli. Toss to coat everything evenly in the sauce. Cook for another 1-2 minutes until heated through.
- 7
Season with salt to taste (chili bean paste is salty). Serve immediately.
