Szechuan Beef is a common dish on any Chinese take-away menu, but to make it at home is a lot of fun and honestly tastier. This is a recipe that is closer to an authentic take on an Asian classic, and isn’t difficult to master.
Ingredients:
½ lb. beef skirt or flank steak, very thinly sliced across the grain in 3” lengths – this can also be done with pork tenderloin or boneless, skinless chicken breast/tenders cut into matchsticks with kitchen sheers.
1 tablespoon Asian-style sesame oil
3 – 6 small, red chilies, finely diced
1” piece ginger, peeled and sliced into slivers
2 cloves garlic, finely minced
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1½ teaspoons Szechuan peppercorns
½ teaspoon salt
1 bunch spring onions/scallions, sliced into ¼“ rounds
An ounce or two iceberg lettuce, finely shredded, divided into two
Preparation:
If using pork tenderloin or chicken breast/tenders, cut into very thin matchsticks using kitchen sheers. If making with chicken, lightly poach the chicken matchsticks in gently simmering water with just a touch of sesame oil, about a minute or two, before starting the rest of the recipe (this helps the chicken to set in straight lengths so as not to curl up during the stir-fry process). I just use the same pan that I will stir-fry everything in, rinsing and wiping it out really well after poaching the chicken.
Heat a wok or heavy-based pan over medium-high heat and toss in the Szechuan peppercorns – roast them, tossing frequently, until they just start to smoke a litte.
Add in 1 tablespoon oil; when just smoking, add meat, season with a little salt and seer on all sides, stirring/tossing constantly.
Stir in chopped chili, garlic and ginger; cook, stirring constantly, until softened just a bit. Stir in the hoisin & soy sauces; stir-fry for a minute.
Finally, stir in spring onions. Serve immediately with shredded lettuce on the side (I like mine dressed with a dash or two of soy sauce) and steamed jasmine rice.
