Chinese Szechuan Pepper Steak Fajita

Ingredients

• 450 g flank steak
• 200 g bok choy, sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 tsp Szechuan peppercorns, toasted and ground
• 1 tbsp fermented black bean paste
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce (low-sodium)
• 1 tbsp rice vinegar
• 2 tbsp olive oil
• 9 large lettuce leaves (butter or romaine)
• 2 tbsp fresh cilantro, chopped(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Slice the flank steak thinly against the grain and season lightly with salt and black pepper.

2. 2

   Heat 1 tbsp olive oil in a wok or large skillet over high heat; add the steak and stir‑fry 2‑3 minutes until browned but not fully cooked. Remove and set aside.

3. 3

   Add the remaining oil, then toss in garlic, ginger, and the ground Szechuan peppercorns; stir‑fry 30 seconds until fragrant.

4. 4

   Stir in the black bean paste, soy sauce, and rice vinegar; cook 1 minute to combine.

5. 5

   Add the sliced bell peppers and bok choy; stir‑fry 3‑4 minutes until vegetables are crisp‑tender.

6. 6

   Return the steak to the pan and continue cooking 2‑3 minutes, mixing everything together until the steak is cooked through.

7. 7

   Taste and adjust seasoning with additional salt or soy sauce if needed.

8. 8

   Serve the hot mixture spooned into individual lettuce leaves, garnish with chopped cilantro if desired, and enjoy.