Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless beef sirloin

  2. 1 tablespoon soy sauce

  3. 2 tablespoons sesame oil

  4. 1 tablespoon rice wine or sherry

  5. 1 egg white, lightly beaten

  6. 1/2 teaspoon salt

  7. 2 tablespoons peanut or corn oil

  8. 4 dried red chiles, split

  9. 1 tablespoon minced garlic

  10. 1/2 tablespoon grated ginger

  11. 1 teaspoon Szechwan pepper, toasted and crushed

  12. 2 scallions, cut in 1/2-inch pieces

  13. 1 red bell pepper , cut in pieces

  14. 2 tablespoons soy sauce

  15. 3 tablespoons rice wine or sherry

  16. 2 tablespoons Chinese black vinegar or balsamic

  17. 1 teaspoon sugar

  18. 1 cup chicken broth

  19. 1 tablespoon cornstarch , dissolved in

  20. 2 tablespoons water

  21. 1/3 cup roasted peanuts

Instructions Jump to Ingredients ↑

  1. Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil , rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.

  2. Place peanut/ corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce , rice wine, Chinese vinegar, sugar and chicken broth . Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.


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