Crying Tiger Sichuan Pepper Beef Stir‑Fry

Ingredients

• 300 g Beef sirloin, thinly sliced
• 200 g Bok choy, chopped
• 1 tsp Sichuan peppercorns, toasted and ground
• ½ tsp Red chili flakes
• 1 tbsp Fresh ginger, minced
• 2 cloves Garlic cloves, minced
• 2 tbsp Soy sauce (low-sodium)
• 1 tbsp Rice vinegar
• 2 tbsp Avocado oil
• 1 tbsp Fresh cilantro, chopped (for garnish)(optional)

Instructions

1. 1

   Heat 1 tbsp avocado oil in a wok or large skillet over high heat until shimmering (about 2 minutes).

2. 2

   Add the beef strips and stir‑fry for 2‑3 minutes until browned but not fully cooked; remove and set aside.

3. 3

   Add the remaining oil, then toss in garlic, ginger, Sichuan peppercorns, and chili flakes; stir‑fry for 30 seconds until fragrant.

4. 4

   Add the bok choy and stir‑fry for 2 minutes until just wilted.

5. 5

   Return the beef to the pan, pour in soy sauce and rice vinegar, and stir‑cook for another 2‑3 minutes until the beef is cooked through and the sauce coats the ingredients.

6. 6

   Taste and adjust seasoning if needed, then remove from heat and garnish with cilantro if using.