Sichuan-Style Beef Stir-Fry with Rice

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Sichuan-Style Beef Stir-Fry with Rice
Each region of China has its own special dishes. Sichuan
is the province in south-central China known for its spicy
food. Sichuan cooks prefer strong flavorings, such as garlic
and chiles, as well as hot spices such as Sichuan pepper.
Sichuan peppercorns are the dried berries of a native
plant.
Ingredients
3⁄4 cup dry long-grain white rice
4 scallions
6 button mushrooms
1 red pepper
1⁄3 cup teriyaki sauce
1⁄2 cup beef broth
3 tablespoons Sichuan sauce
2 tablespoons cornstarch
1 pound skirt steak
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons peanut oil
2 cups frozen broccoli florets,
thawed
2 cups frozen snow peas,
thawed
1 14-ounce can baby corn
 Steps
1. Cook the rice in a medium saucepan according to package
directions. Leave in covered saucepan to keep warm.
2. Wash the scallions, mushrooms, and red pepper. Pat dry
with paper towels.
3. Using a cutting board, cut the roots off the scallions and
cut the stems off the mushrooms. Cut the scallions and
mushrooms into 1⁄4-inch slices. Slice only the lower third of
the scallions’ green tops next to the white root end.
4. On a cutting board, cut the red pepper in half. Remove
and discard the stem, seeds, and ribs. Cut the pepper into
strips, then dice.
5. In a small bowl, whisk the teriyaki sauce, beef broth,
Sichuan sauce, and cornstarch together.
6. Using a cutting board, slice the skirt steak diagonally into
1⁄4-inch strips. Sprinkle with salt and pepper.
7. In a wok or heavy frying pan, heat the peanut oil over
medium-high heat for 2 minutes. Add the steak and use the
wooden spoon to stir-fry for about 3 minutes or until
browned. Remove the steak with a slotted spoon.
8. Add the scallions, mushrooms, and red pepper. Stir-fry for
2 to 3 minutes.
9. Open the can of baby corn and drain in a colander. Add
the baby corn, broccoli, and snow peas to the wok.
Continue to stir-fry for 2 to 3 minutes.
10. Place the steak back in the wok.
11. Stir the teriyaki sauce mixture into the wok. When the liquids
thicken and the vegetables are coated with a thin
glaze, turn off the wok.
12. Place the rice in a large bowl and pour the stir-fry over the
rice. Serve.
Time
40 minutes
Tools
measuring cups
measuring spoons
medium saucepan with lid
paper towels
cutting board
paring knife
small bowl
whisk
wok or heavy skillet
wooden spoon
can opener
slotted spoon
colander
large bowl
Makes
6 servings

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