Ingredients
Scale
- 1 pound beef (flank steak or sirloin), sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2-3 tablespoons Sichuan peppercorns
- 1 bell pepper, sliced (optional)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/2 cup beef broth
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- In a bowl, combine sliced beef with soy sauce and cornstarch. Let marinate for 15-20 minutes.
- Heat vegetable oil in a wok or large skillet over high heat.
- Add the marinated beef and stir-fry until browned, then remove and set aside.
- In the same pan, add more oil if necessary, then add sliced onion, Sichuan peppercorns, garlic, and ginger. Stir-fry until fragrant.
- If using, add bell pepper and stir-fry for a couple more minutes.
- Return the beef to the pan and add beef broth and oyster sauce. Stir and let simmer for a few minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve over cooked white rice.
Notes
Cut the beef while slightly chilled for easier slicing. Toast the Sichuan peppercorns briefly for enhanced aroma. Can be prepped ahead by slicing and chopping aromatics a day in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg