Sichuan Pepper Beef
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
canola oil – 1 tablespoon (or oil of choice)
garlic – 2 cloves minced
ginger – 1 inch segment peeled grated
Pasilla chile pepper – 1 mild
beef – 1/2 pound thinly sliced beef (I used hot pot beef but sukiyaki thin sliced or slice your own)
Sichuan pepper – 1/2 teaspoon ground or to taste
salt and white pepper – to taste
tamari (soy) sauce – 1 tablespoon
green beans – 1 cup diced
tomatoes – 1 cup sliced in half-cherry tomatoes
sesame oil – 1 teaspoon
Instructions:
Step 1: In your wok/frying pan add your oil and bring to medium-high heat and add your canola oil garlic, ginger, fresh chile and stir until aromatic. Add your beef, Sichuan pepper, salt and white pepper to taste. Let the beef sear on each side without moving it for about 30 seconds to 1 minute. Be careful not to burn it and then once you have a good sear on the beef keep the wok moving. Cook for about 5 minutes as we call this dry frying and it gets rid of all of the fat in the meat. (if you are not using super thin hot pot meat with a little fat then just stir fry until no longer pink about 2 minutes) Add your tamari (soy) sauce and toss well.
Step 2: Add your diced green beans and cook for about 1-2 minutes or until bright green, add the tomatoes and drizzle with a little of sesame oil, if desired and give a quick toss and serve.
Step 3: Serve Sichuan Pepper Beef with a side of rice or just a salad if watching those carbs. Enjoy!
Slightly adapted from bamskitchen.com