Per serving · Approximate values estimated by AI
Spicy Sichuan-Style Mongolian Beef
60% authentic · Sichuan-Inspired
A creative twist on Mongolian Beef, incorporating Sichuan peppercorns and chili flakes for a numbing and spicy kick, offering a bolder flavor profile.
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
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
Add beef to the sauce mixture and toss to coat. Marinate for 15 minutes.
- 3
Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat until smoking.
- 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
Add the remaining 1 tbsp of oil to the wok. Add the white parts of the scallions and stir-fry for 30 seconds.
- 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
Garnish with sliced green scallion parts and fresh cilantro. Serve immediately.
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