Stir-Fry Szechuan Beef
Recipe courtesy of Certified Angus Beef Chef Gavin from Certified Angus Beef shares his recipe for Stir-Fry Szechuan Beef.
Ingredients
- 1 lb (0.5 kg) Certified Angus Beef flank steak, cut against grain into 1/4-inch thick strips
- 4 tablespoons (60 ml) soy sauce, divided
- 4 tablespoons (60 ml) rice wine (Shaoxing), divided
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) rice wine vinegar
- 2 tablespoons (30 ml) canola oil
- 3 cloves garlic, minced
- 2 teaspoons (10 ml) Szechuan peppercorns, crushed (or 1-teaspoon of each, chili flake and black pepper)
- 2 tablespoons (30 ml) oyster sauce (or hoisin sauce)
- 10 small red chilies, halved and seeded
- 4 scallions, cut into 2-inch segments
Instructions
Step 1
Combine 2 tablespoons (30 ml) soy sauce, 2 tablespoons (30 ml) rice wine, cornstarch and rice wine vinegar in a mixing bowl; whisk together. Add sliced flank steak and marinate for 30 minutes to 1 hour.
Step 2
Set the EGG for direct cooking at 500°F/260°C.
Step 3
Remove steak strips from marinade, pat dry and discard marinade. Heat the oil in a Carbon Steel Wok; add beef strips and stir constantly for 2-3 minutes to cook evenly.
Step 4
Stir in garlic and Szechuan peppercorns and stir-fry another minute. Reduce heat to medium, add remaining soy sauce, rice wine, oyster sauce, chilies and scallions.
Step 5
Sear 3-4 minutes, stirring often until sauce thickens and glazes meat. Enjoy!
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