SZECHUAN BEEF

SZECHUAN BEEF
Ingredients

Sichuan sauce

• ⅔ cup low-sodium beef broth
• ½ cup low-sodium soy sauce
• 3 tablespoons oyster sauce or hoisin sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1 1/2 tablespoons Sichuan peppercorns

Sautéed beef

• 2 tablespoons olive or vegetable oil
• 1 pound flank steak, thinly sliced ​​
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves
• 1 tablespoon grated ginger
• 10 or more dried red chiles see notes

Instructions

In a medium bowl, stir together beef broth, low-sodium soy sauce, oyster sauce (or hoisin sauce), rice vinegar, sesame oil, brown sugar, cornstarch, and Sichuan peppercorns. .
Place the sliced ​​flank steak in a large bowl, pour half of the marinade over it, toss to combine, and cover the bowl with plastic wrap. Reserve the rest of the marinade for the sauce. Let the steak marinate at room temperature for about 30 minutes.
Place the dried red chilies in a small bowl and pour warm water over them.Turn occasionally and drain after 30 minutes.
Heat a tablespoon of oil in a large skillet over medium-high heat. Using tongs, remove the meat from the marinade and shake off any excess marinade. Add the meat to the pan in a single layer and brown. Flip it over and brown the other side.Transfer to a plate and cover to keep warm. Work in batches to avoid crowding the pan, adding more oil as needed. Discard the marinade that the meat was in.
Wipe the pan carefully if necessary as it is very hot. Heat a little more oil in the pan over medium-high heat.Add peppers and onions and sauté for 2-3 minutes. Reduce heat to low and add garlic, ginger and chilies. Cook, stirring frequently, for 1 minute. Place vegetables on a plate.
Add the reserved marinade/sauce to the pan over low heat and cook until slightly thickened.Add the vegetables and meat back to the pan. Stir to heat and coat everything with it.

Notes

Cut flank steak against the grain into slices about 1/4 inch thick. Cut perpendicular to the muscle fibers.
Marinate steaks at room temperature for no longer than 30 to 40 minutes.If you want a longer marinating time, refrigerate the meat in the marinade.
Replace the dried red chilies with sambal oelek or crushed red pepper flakes. Start with 1/2 tablespoon sambal oelek or 1/4-1/2 teaspoon red pepper flakes. Add more if you like.
To rehydrate dried red chilies, place them in a small bowl and cover with warm water.Let them sit in the water for about 30 minutes, turning them a few times. Use tongs to turn the chilies over as the water will inevitably contain some pepper oil. Drain them well and then use them as directed in the recipe.

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