Spicy Sichuan Beef Stir‑Fry with Sichuan Peppercorns

Ingredients

• 300 g Beef sirloin, thinly sliced
• 2 tbsp Soy sauce
• 1 tbsp Chinese black vinegar
• 1 tsp Sichuan peppercorns
• 4 pieces Dried red chilies, sliced
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, minced
• 2 tbsp Vegetable oil
• 2 stalks Green onions, sliced(optional)
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   In a bowl, combine the beef strips with 1 tbsp soy sauce, ½ tbsp vinegar, and a pinch of salt; let marinate for 5 minutes while you prep the aromatics.

2. 2

   Heat 1 tbsp oil in a wok over high heat; add the Sichuan peppercorns and dried chilies, stir‑fry for 30 seconds until fragrant, then add garlic and ginger and cook another 20 seconds.

3. 3

   Add the marinated beef, spreading it in a single layer; sear without stirring for 45 seconds, then toss and continue stir‑frying until the beef is just cooked through, about 2‑3 minutes.

4. 4

   Stir in the remaining soy sauce and vinegar, toss to coat, and cook 1 minute more; remove from heat, drizzle with the remaining oil, and garnish with green onions and sesame seeds if desired.