Beef Stir Fry

very tender beef stir fry.

Ingredients

• 400 g beef chuck
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tsp starch
• 1 tsp baking soda
• 2 tsp Sicuhan pepper (optional)
• 5 cloves garlic, minced
• 1 tbsp ginger, cut into matchsticks
• 3 dried red chili
• 1 green chili, minced
• 2 onions, sliced
• some vegetable (bell pepper / pointy pepper / anything that doesn’t require a long time of cooking)
• 3 tbsp vegetable oil
• sesame oil (optional)

Preparations

• Against the grain, slice the beef into very thin slices. (slightly freezing it beforehand would make it easier)
• Add soy sauce (2 tbsp), Shaoxing wine (2 tbsp), starch (1 tsp), baking soda (1 tsp), and Sichuan pepper to the beef. Marinade at least 15 minutes.
• Cut your vegetable of choice into thin slices.

Cooking & Assembly

• Heat up a wok until it’s piping hot, and add 2 tbsp vegetable oil.
• Add marinated beef slices, stir fry on high heat just until no pink shows in the meat. Reserve.
• Use the leftover oil in the wok (or add 1 tbsp more oil), turn up heat again and add garlic and ginger. Stir fry until fragrant, about 30s.
• Add dried red chili and green chili, stir fry 30s.
• Add Onion slices, stir fry 1 min.
• Add cooked beef slices, stir fry until everything is evenly distributed.
• Immediately add vegetable slices, stir fry for a minute or two.
• Turn off heat, add more soy sauce if required. Optionally drizzle some sesame oil on top.