Spicy Sichuan-Style Mongolian Beef

Ingredients

• Beef flank steak1 lb
• Soy sauce3 tbsp
• Dark soy sauce1 tbsp
• Chili bean paste (Doubanjiang)1 tbsp
• Shaoxing wine1 tbsp
• Sugar1 tbsp
• Cornstarch1.5 tbsp
• Sichuan peppercorns1 tsp, ground
• Red chili flakes1/2 tsp (or to taste)
• Garlic3 cloves, minced
• Ginger1 tsp, minced
• Scallions4, white parts chopped, green parts sliced for garnish
• Vegetable oil3 tbsp
• Water2 tbsp
• Cilantrofor garnish

Steps

1. 1

   Slice beef thinly against the grain. In a bowl, combine soy sauce, dark soy sauce, chili bean paste, Shaoxing wine, sugar, cornstarch, ground Sichuan peppercorns, chili flakes, minced garlic, minced ginger, and 2 tbsp water. Mix well.

2. 2

   Add beef to the sauce mixture and toss to coat. Marinate for 15 minutes.

3. 3

   Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat until smoking.

4. 4

   Add beef in a single layer (work in batches if needed) and stir-fry until browned and crispy, about 2-3 minutes per batch. Remove beef and set aside.

5. 5

   Add the remaining 1 tbsp of oil to the wok. Add the white parts of the scallions and stir-fry for 30 seconds.

6. 6

   Return the beef to the wok. Stir the sauce mixture again and pour it into the wok. Cook, stirring constantly, until the sauce thickens and glazes the beef, about 1-2 minutes.

7. 7

   Garnish with sliced green scallion parts and fresh cilantro. Serve immediately.