Spicy Szechuan Beef (Print Version)

# Ingredients:

→ Beef Marinade

01 - 680g flank steak, cut across the grain into ¼ inch thin slices then into 7-12cm length pieces
02 - 2 tablespoons reduced sodium soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon Japanese rice wine or dry sherry
05 - 1 teaspoon Sambal Oelek or similar Asian chili sauce
06 - 1 teaspoon sesame oil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon ginger powder

→ Szechuan Sauce

09 - 3 tablespoons oyster sauce
10 - 2 tablespoons reduced sodium soy sauce
11 - 3 tablespoons water
12 - 2 tablespoons brown sugar
13 - 1 tablespoon Japanese rice wine or dry sherry
14 - 1-2 tablespoons Sambal Oelek or similar Asian chili sauce
15 - 1 teaspoon sesame oil
16 - 1 teaspoon cornstarch
17 - 1 teaspoon ground Szechuan peppercorn (Szechuan powder)
18 - 1/2 teaspoon red pepper flakes
19 - 1/2 teaspoon Chinese 5 spice
20 - 1/2 teaspoon salt, or to taste

→ Stir Fry

21 - 1 red bell pepper, sliced ¼ inch thick
22 - 1 onion, thinly sliced
23 - 1 tablespoon minced fresh ginger
24 - 6 medium garlic cloves, minced
25 - 2-3 tablespoons vegetable oil or peanut oil
26 - Green onions and sesame seeds for garnish (optional)

# Instructions:

01 - Combine all marinade ingredients in a sealable bag and mix well. Add beef slices and massage to coat thoroughly. Let marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours for deeper flavor.
02 - Whisk all sauce ingredients together in a small bowl until cornstarch is fully dissolved. Prepare either simultaneously with the marinade (cover and refrigerate) or just before cooking the beef.
03 - Heat 1-2 tablespoons oil in a large wok or nonstick skillet over high heat until very hot and sizzling. Add half the marinated beef in a single layer and sear for 1 minute, then flip and cook 1 more minute. Transfer to a plate and cover. Repeat with remaining beef.
04 - Add 1 tablespoon oil to the empty skillet over medium-high heat. Sauté onions for 2 minutes until softened. Add bell peppers, garlic, and ginger, then sauté for 1 additional minute until aromatic.
05 - Return all beef to the skillet and toss with vegetables. Whisk sauce again to recombine, then pour into the skillet. Cook, stirring constantly, until sauce thickens and beef is cooked through, about 1-2 minutes. Taste and adjust spice level if desired.
06 - Transfer to serving plates with steamed rice. Garnish with sliced green onions and sesame seeds if desired.

# Notes:

01 - For authentic flavor, use Shaoxing wine as the Japanese rice wine component.
02 - The beef will continue cooking in the sauce, so avoid overcooking during the initial sear to maintain tenderness.
03 - Adjust chili sauce quantity according to your spice preference.

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