SICHUAN DRY-FRIED BEEF

Instructions

Prepare the sauce: In a small bowl, combine the rice wine, chili paste, soy sauce, Sichuan or white pepper and black peppers and set aside.

In another small bowl,  ready the ginger, garlic and dried chilis. 

Have a plate lined with paper towels ready nearby.

Once you start, this goes super fast, so be sure you've read the directions through. 

Heat wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 3 TBS of oil, swirl to coat the bottom of pan and wait for 1 minute for it to heat up.  Add the beef, spreading out evenly (you may need to do this in batches - see note).  Allow beef to sizzle untouched for 1-2 minutes.  (The oil will become cloudy initially as the beef releases its juices.)  Cook beef for about another 6 minutes, stirring only occasionally, until the oil becomes clear again.  The beef should be mostly dark brown, and having lost most of its water content, also crispy in texture.  Transfer the beef with tongs to a plate lined with paper towels.  Repeat with second batch if necessary.  

Carefully wipe the wok clean with a thick wad of paper towels, being especially careful of not to touch your hands on the sides of the skillet/wok.  Once dry, swirl in the remaining oil (enough to coat the bottom of the pan).  Add the chilies, garlic and ginger and stir fry until just aromatic - about 30 seconds only, you do not want to burn the garlic!  Add the bell peppers and stir fry for another minute or two until just soft.  Add the beef to the wok and pour in the sauce, using a spatula to stir releasing any brown bits stuck to bottom of the pan. 

Toss in scallions off-heat and serve with some fluffy white rice.