Sichuan Beef #2

There are probably as many ways to make Sichuan beef as there are for our traditional bigos 😉 Unlike French cuisine, most Asian cuisines (excluding Japanese) are highly flexible with ingredients. This recipe is for lovers of very spicy food. You can adjust the heat by adding fewer or more chili peppers. This dish isn’t saucy—it’s slightly dry and stir-fried.

Ingredients

For the stir-fry:

• 250–300 g lean beef, cut into thin strips

• 1–2 celery stalks, cut into sticks

• 5 dried chili peppers, halved lengthwise and deseeded (you can use fresh chili, but in smaller amounts)

• 2 spring onions, cut into 5 cm strips (white and green parts)

• 2 cm piece of fresh ginger, chopped or grated

• 1 tbsp fermented black bean paste

• 1 tsp chili powder (adjust to taste)

• ½ tsp ground Sichuan pepper

• Sesame seeds, for garnish

• Salt, to taste

• Oil for frying

For the marinade:

• 2 tbsp rice wine or sherry

• 1 tbsp light soy sauce

Instructions

1. Marinate the beef:
   Combine the beef with the marinade in a glass bowl and refrigerate for at least 10 minutes.

2. Stir-fry the beef:
   Heat about 2 tbsp oil in a wok or large skillet over high heat. Quickly fry the beef, removing any liquid that forms. Push the beef to one side of the pan.

3. Cook the vegetables:
   In the free space of the pan, add a little more oil and toss in the ginger, dried chilies, spring onions, and celery. Stir-fry briefly until the vegetables are slightly tender.

4. Combine and season:
   Add the black bean paste and mix everything together. Stir in the chili powder, Sichuan pepper, and sesame seeds. Cook for about 1 more minute, ensuring everything is evenly combined.

5. Serve:
   Serve immediately with steamed rice.

Spicy, aromatic, and perfectly textured—this is classic Sichuan stir-fry at its best!