Sichuan Peppercorn Minced Beef
Ingredients
- 350 Minced beef tenderloin or other ground beef
- 4 Screw pepper or pointed chili peppers
- to taste Bird’s eye chilies
- 6 Minced garlic
- a small amount Ginger slices
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- Sugar
- White pepper
- Cooking wine
- optional Cornstarch
Instructions
- Mince the beef tenderloin. Add 2 tablespoons light soy sauce, 2 tablespoons cooking wine, 2/5 tablespoon white pepper, and 2 tablespoons cornstarch. Mix well, then drizzle a thin layer of oil on top. Marinate for 20 minutes.
- Dice the pointed peppers into small pieces, slice the bird’s eye chilies into rings. Mince the garlic and cut the ginger into small slices.
- Heat oil in a wok over high heat. Add the minced beef and stir-fry until it changes color, then add the minced garlic and ginger slices. Toss until fragrant. Add 4 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon sugar, and 2 tablespoons oyster sauce. Stir-fry evenly.
- Add the diced peppers and bird’s eye chilies. Stir-fry over high heat until just cooked through. If you prefer softer peppers, cook a bit longer; if you like them crisp, serve immediately.
- For extra heat, sprinkle some chili powder and toss before serving.
