Sichuan Pepper and Beef Stir Fry
We really loved the fragrance of toasting the Sichuan Peppercorns before grinding them. The sharp, fruity aroma was an indication that this dish was going to have a great deal of flavor and bite. Sichuan Peppercorns are not actually peppercorns and do not have the same effect as black pepper in a recipe. Sichuan Pepper has a bit of a tang and creates a numbing effect in the mouth when eaten. The flavor and spiciness is delicious and really enhanced this stir fry without adding a lot of heat. The Crushed Red Pepper Flakes add the heat needed to make this a hot and spicy dish! Add more or less Crushed Red Pepper Flakes to get the desired heat effect. You can also add a whole Smoked Red Serrano Chile with the vegetables to add color and even more heat.
- 1 Tablespoon Sichuan Peppercorns
- 1 pound lean flat iron or sirloin steak, cut into strips
- 2 Tablespoons sesame oil
- 1 Tablespoon Ginger Powder
- 1 Tablespoon California Roasted Minced Garlic
- 1 cup onions, julienned
- 1 cup broccoli florets
- 1/4 cup green peppers, julienned
- 1/4 cup red peppers, julienned
- 1/4 cup carrots, peeled and sliced thinly
- 2 Tablespoons low sodium soy sauce
- 1/4 cup dry sherry
- 1 Tablespoon Crushed Red Pepper Flakes
- 1/4 cup scallions, cut thinly on the bias
- Heat a dry skillet or wok to medium high heat
- Add Sichuan Peppercorns and heat until fragrant (about 1-2 mins) - stir or toss to prevent burning
- Remove peppercorns from heat and using a mortar & pestle or a spice grinder, grind peppercorns
- In a bowl add cut beef and peppercorns, toss or mix to coat meat with pepper - set aside
- Add oil to skillet or wok and heat to medium high heat
- Add onions, Ginger Powder and California Roasted Minced Garlic - cook about 1 minute to heat onions and combine spices
- Increase heat to high
- Add meat, broccoli, green peppers, soy sauce and sherry - quickly stir fry by tossing or stirring meat and vegetables
- Cook until steak is cooked through and vegetables have softened but are still crisp
- Add Crushed Red Pepper Flakes - 1 tablespoon is what we used - but add more or less to desired heat level
- Serve over rice or noodles and garnish with scallions
