Sichuan Peppercorn Beef Stir‑Fry with Homemade Chili Oil

Ingredients

• 300 g Beef sirloin, thinly sliced
• 1 tsp Sichuan peppercorns
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 2 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 2 tbsp Soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Cornstarch
• 3 tbsp Vegetable oil
• 8 Dried red chilies
• 1 tsp Sugar
• 1 tsp Rice vinegar
• 1 tsp Sesame oil
• 2 stalks Green onions, sliced for garnish(optional)

Instructions

1. 1

   In a bowl, combine the beef strips with soy sauce, Shaoxing wine, cornstarch and a pinch of Sichuan peppercorns; toss to coat and let marinate for 5 minutes while you prepare the chili oil.

2. 2

   To make the chili oil, heat 2 tbsp vegetable oil in a small saucepan over medium heat, add the dried chilies and remaining Sichuan peppercorns; fry until fragrant and the oil turns deep red (about 2 minutes), then stir in sugar, rice vinegar and sesame oil; remove from heat and set aside.

3. 3

   Heat the remaining 1 tbsp oil in a wok over high heat; add the minced garlic and ginger, stir‑fry for 30 seconds, then add the marinated beef and stir‑fry until browned and nearly cooked through (about 3–4 minutes).

4. 4

   Add the sliced red and green bell peppers and continue stir‑frying for another 2 minutes until the vegetables are crisp‑tender.

5. 5

   Pour the prepared chili oil over the beef and vegetables, toss quickly to coat evenly, and cook for an additional minute to meld flavors.

6. 6

   Transfer to a serving plate, drizzle any remaining sauce from the wok, garnish with sliced green onions if desired, and serve immediately.