Name: Sichuan Hot and Sour Beef
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g beef (e.g., flank steak or sirloin); 4 tbsp soy sauce; 1 tbsp Shaoxing rice wine; 2 tbsp cornstarch; 1 tsp sesame oil; 3 tbsp Chinese black vinegar; 1 tbsp sugar; 1.5 tbsp chili garlic sauce; 0.5 tsp white pepper; 120 ml water or broth; 4 cloves garlic, minced; 5 cm ginger, grated; 10 pcs dried Sichuan chili peppers; 4 stalks green onions, sliced; 2 medium bell peppers (red and green), julienned; 200 g bamboo shoots, sliced; 10 g dried wood ear mushrooms, rehydrated and sliced; 2 tbsp vegetable oil

Steps

Prep and Marinate

Slice the beef into thin strips. In a bowl, combine with 1 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp cornstarch, and 1 tsp sesame oil. Marinate for at least 15 minutes, or up to 30 minutes. Meanwhile, prepare the sauce: in a small bowl, whisk together the remaining 3 tbsp soy sauce, 3 tbsp Chinese black vinegar, 1 tbsp sugar, 1.5 tbsp chili garlic sauce, 0.5 tsp white pepper, 1 tbsp cornstarch, and 120 ml water or broth. Chop the vegetables and mince the garlic and ginger.

Cook the Beef

Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef in batches and stir-fry for 2-3 minutes until browned. Do not overcrowd the pan to ensure the beef sears instead of steams. Remove the beef from the pan and set aside.

Vegetables and Sauce

Add another 1 tbsp of oil to the wok if needed. Add the minced garlic, ginger, and dried chili peppers. Stir-fry for 30 seconds until fragrant. Add the julienned bell peppers, bamboo shoots, and rehydrated wood ear mushrooms. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Return the beef to the wok, then pour in the prepared sauce. Stir continuously until the sauce thickens and coats the beef and vegetables, about 1-2 minutes. Finally, stir in the sliced green onions.

Serve

Serve immediately with steamed rice. Enjoy!

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