Szechuan Beef
Szechuan beef showcases the numbing heat of Sichuan peppercorns alongside fiery chilies, a textural and sensory contrast that defines the region's cooking. The technique of velveting, coating beef in egg white and starch before a quick oil bath, keeps the meat impossibly tender even under high heat. This method, standard in Sichuan kitchens for centuries, explains why restaurant versions seem to shimmer on the plate. Sesame oil adds a toasted finish that grounds the dish's aggressive spice.
Instructions
- MARINATING THE BEEF In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.
- STIR FRY First Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown. Set the beef aside In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds. Next add all of the vegetables and then add sherry cooking wine and 1 cup of water. To make the sauce add oyster sauce, hot pepper sauce, and sugar. add the cooked beef and 1 spoon of soy sauce To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.
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