Sichuan Spicy and Numbing Beef (香辣牛柳)
Ingredients: beef (New York strip, flank steak, rib eye, or sirloin), salt, ground white pepper, garlic powder, soy sauce · 40 min cook time · 700kcal · ~₩19,460
Ingredients
400g beef (New York strip, flank steak, rib eye, or sirloin), 0.25tsp salt, 0.25tsp ground white pepper, 0.25tsp garlic powder, 1tbsp soy sauce, 1개 egg white, 2.5tbsp cornstarch, 2tbsp water, 2tbsp oil (for coating beef), 1.5cups oil (for poaching), 200g bean sprouts, 2tbsp oil (for stir-frying), 4cloves garlic, 2tbsp red pepper flakes, 1tsp Sichuan Dou Ban Jiang, 5개 Thai bird's eye chilies, 2개 green chili peppers, 3oz celery stocks, 0.5tbsp Sichuan peppercorn powder
Instructions
1. Cut the beef into a few big chunks, then slice into ⅛ of an inch thick slices. Use tender cuts like New York strip, flank steak, rib eye, or sirloin.
2. Marinate the beef with ¼ tsp of salt, ¼ tsp of ground white pepper, ¼ tsp of garlic powder, 1 tbsp of soy sauce, and one egg white. Mix for a few minutes until well combined.
3. Quickly mix 2.5 tbsp of cornstarch and 2 tbsp of water until no lumps. Pour this mixture into the beef and stir until all is absorbed.
4. Drizzle in a couple of tablespoons of oil and mix to coat the beef. Set aside.
5. Add 1.5 cups of oil to a wok and heat to 320℉. Do not overheat the oil.
6. Add the marinated beef to the hot oil. Poach briefly until the beef slices just change color. Immediately take them out and drain well in a sieve.
7. Add a bunch of bean sprouts to the same wok and stir-fry over medium heat until just wilted. Spread them evenly on a serving plate to create a bed for the beef.
8. Add about 2 tbsp of oil to the wok along with 4 crushed and diced cloves of garlic and 1-2 tbsp of red pepper flakes. Stir over low heat until fragrant.
9. Follow up with 1 tsp of Sichuan Dou Ban Jiang. Introduce the beef back into the wok.
10. Add five diced Thai bird's eye chilies, two diced green chili peppers, and 3 oz of celery stocks. Stir over medium heat for a couple of minutes.
11. Last, add half tbsp of Sichuan peppercorn powder and give it a final toss until everything is mingled well.
12. Serve the beef onto the bean sprouts and enjoy.
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