Sichuan pepper beef stir-fry

Name: Sichuan Pepper Beef Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 250g beef, shredded; 4 tbsp vegetable cooking oil, divided; 100g celery; 10 to 15 pickled peppers, finely chopped; 2 green onion whites, cut into sections; 1 inch ginger, chopped; 2 garlic cloves, chopped; 1 tbsp doubanjiang; 2 tsp dark soy sauce; Light soy sauce; Oyster sauce; Cooking wine or water; A pinch of salt; Cornstarch for marinating

Discover the bold flavors of the Sichuan Pepper Beef Stir-Fry, a classic dish that brings together the tantalizing taste of Sichuan cuisine with the savory goodness of stir-fried beef. This recipe is a must-try for anyone looking to explore the rich culinary traditions of China, right from their kitchen.

Sichuan Pepper Beef Stir-Fry: A Culinary Journey

Cultural or Historical Context Originating from the Sichuan province in China, this dish is renowned for its bold, spicy flavors, characterized by the unique tingling sensation of Sichuan peppercorns. A staple in Sichuan cuisine, it embodies the essence of what is known as "mala" flavor – a combination of numbing (ma) and spicy (la).

Ingredients for the Sichuan Pepper Beef Stir-Fry

Beef (250g, shredded)
Vegetable cooking oil (divided into 4 tablespoons)
Celery (100g)
Pickled peppers (10 to 15, finely chopped)
Green onion whites (2, cut into sections)
Ginger (1 inch, chopped)
Garlic cloves (2, chopped)
Doubanjiang (1 tablespoon)
Dark soy sauce (2 teaspoons, for coloring)
Light soy sauce, oyster sauce, cooking wine or water, a pinch of salt, and cornstarch for the marinating sauce.

The incorporation of ingredients like doubanjiang, a fermented chili bean paste, and pickled peppers adds depth and complexity to the flavor profile of the dish.

Preparation Instructions

Marinate the Beef: Begin by marinating the beef with the sauce mix, excluding cornstarch, for 15 minutes before adding in the cornstarch to coat evenly.
Cook the Celery: Fry celery briefly in a tablespoon of oil.
Aromatic Base: In a hot wok, sauté garlic, ginger, scallion, and pickled peppers in oil until fragrant.
Stir-Fry the Beef: Spread the beef shreds in the wok, adding doubanjiang and dark soy sauce as the beef changes color.
Combine and Serve: Mix all ingredients well and serve the dish hot for the best experience.

Storage and Reheating

This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. For reheating, a quick stir-fry over high heat is recommended to retain the textures and flavors.

Nutritional Information

A serving of Sichuan Pepper Beef Stir-Fry is rich in protein and flavors while being relatively moderate in calories. Expect a balance of carbohydrates, proteins, and fats, with a notable amount of vitamins and minerals from the vegetables used. Specifically, the dish contains about 548 calories per serving, with 22g of protein and 45g of fat.

FAQ about the Sichuan Pepper Beef Stir-Fry

Q: Can I make this dish less spicy? A: Yes, adjust the amount of doubanjiang and pickled peppers according to your spice tolerance.

Q: What if I can't find pickled peppers? A: Substitute with fresh chopped peppers and a bit of black vinegar to mimic the original flavor.

Enjoy exploring the vibrant and spicy world of Sichuan cuisine with this Sichuan Pepper Beef Stir-Fry. Whether you're a seasoned lover of Chinese food or new to Sichuan flavors, this dish is sure to impress with its complex flavor profile and satisfying textures.

The original recipe was crafted by Maggie Zhu at Omnivore's Cookbook and Elaine at China Sichuan Food, whose expertise in Chinese cooking brings authentic Sichuan flavors to your kitchen.