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Sichuan Beef will leave a tingle on your tongue

Published: Wednesday, Feb. 6, 2013 5:30 a.m. CDT
Caption
(AP photo)
In this January 14, 2013 photo, a recipe for Sichuan beef is shown served on a plate.

In Chinese cooking, the Sichuan pepper often is used with meats and is a basic component of five-spice powder. In this weeknight-friendly beef recipe, we combine the Sichuan pepper with spicy chili garlic paste for a dish that will jumpstart your mouth.

Sichuan Beef

Start to finish: 30 minutes (plus marinating)

Servings: 4

1 pound flank steak, thinly sliced across the grain

3 tablespoons chili garlic paste

1 tablespoon grated fresh ginger

1 teaspoon Sichuan pepper, crushed

1/4 cup vegetable or canola oil

1 tablespoon soy sauce

2 tablespoons mirin or rice wine

3 stalks celery, thinly sliced on the diagonal

2 carrots, thinly sliced on the diagonal

3 scallions, cut into 1/2 inch pieces

Rice or noodles, to serve

Place the flank steak slices in a zip-close plastic bag. Add the chili garlic paste, ginger and Sichuan pepper. Seal the bag, then massage the seasonings into the meat. Refrigerate and allow to marinate at least 2 hours.

When ready to cook, in a large, deep skillet or a wok over high, heat the oil until it shimmers. Add the beef and saute for 8 minutes, or until the beef is browned and starting to dry. Add the soy sauce, mirin, celery, carrots and scallions. Cook for another 4 minutes, or until the vegetables are crisp tender. Serve over noodles or rice.

Nutrition information per serving: 330 calories; 180 calories from fat (55 percent of total calories); 20 g fat (3.5 g saturated; 0 g trans fats); 35 mg cholesterol; 11 g carbohydrate; 3 g fiber; 6 g sugar; 26 g protein; 770 mg sodium.

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Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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