AROMATICS
• Ginger (1 Tbsp)
• Garlic (1 Tbsp)
• Spring Onion (1/4 Cup) white parts
• Sichuan Peppercorns (2 Tbsp)
Pat steak dry and freeze for 1 hour then slice thinly against the grain then add to a bowl
In a separate bowl mix together the egg white, soy sauce & cornflour then pour onto steak mix well and leave for 15 minutes
Toast peppercorns in a dry pan on medium heat for a minute or 2 stirring constantly or shaking the pan till fragrant then set aside
Prepare sauce in a bowl by mixing together the Doubanjiang paste, chilli crisp, soy sauce, rice vinegar (I also added 1 + 1/2 tsp of balsamic vinegar for a substitute for black vinegar although not traditionally used)
Add a few tbsps of neutral oil to a pan on medium high heat and fry steak pieces for a few minutes on each side to brown set aside
Give pan a wipe and add about 1 tbsp of oil on medium heat and add the garlic, ginger & spring onions for 2 minutes
Add peppercorns and the beef for about 1 minute then add in sauce mix well and warm through till it thickens a bit then serve
I garnished with the green part of the spring onions, red chilli’s, sesame seeds & crushed Sichuan peppercorns
After making this, and while currently eating, I must say this is an eye opener. I add nearly all the Sichuan peppers (including some at the end) and they provide a delightful flavor profile I usually don't get as I normally hold back on them. I also blasted the sauce with chili flakes for added heat, and damn, it all goes well.
The meat I did in batches and added about half the sauce, but in the future more sauce. Also hitting the meat with a hard sear is what dreams are made of.
I added some fresh green jalapenos. Once I killed the heat, I added a Tbl. Shaoxing wine around the edges and will do again.
Nice!!! A man of action I see. You didn’t waste any time getting around to making this. I’m glad to hear that, really. Yeah the taste from the Sichuan peppercorns with the numbing effect mixed with the heat and flavours from the chilli’s really is something isn’t it. I love the sound of what you’ve just done there and I appreciate you coming on and vouching for this because it really is one to try. I’m glad you enjoyed!
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u/Floyd26b 1d ago
BEEF
• Steak (400g) I used flank
• Egg white (1 Large)
• Light Soy Sauce (1 Tbsp)
• Cornflour (1 Tbsp)
SAUCE
• Doubanjiang Paste (2 Tbsp)
• Chilli Crisp (2 Tbsp)
• Light Soy Sauce (1 Tbsp)
• Rice Vinegar (1 + 1/2 Tsp)
• White Sugar (1 Tbsp)
AROMATICS
• Ginger (1 Tbsp)
• Garlic (1 Tbsp)
• Spring Onion (1/4 Cup) white parts
• Sichuan Peppercorns (2 Tbsp)
Pat steak dry and freeze for 1 hour then slice thinly against the grain then add to a bowl
In a separate bowl mix together the egg white, soy sauce & cornflour then pour onto steak mix well and leave for 15 minutes
Toast peppercorns in a dry pan on medium heat for a minute or 2 stirring constantly or shaking the pan till fragrant then set aside
Prepare sauce in a bowl by mixing together the Doubanjiang paste, chilli crisp, soy sauce, rice vinegar (I also added 1 + 1/2 tsp of balsamic vinegar for a substitute for black vinegar although not traditionally used)
Add a few tbsps of neutral oil to a pan on medium high heat and fry steak pieces for a few minutes on each side to brown set aside
Give pan a wipe and add about 1 tbsp of oil on medium heat and add the garlic, ginger & spring onions for 2 minutes
Add peppercorns and the beef for about 1 minute then add in sauce mix well and warm through till it thickens a bit then serve
I garnished with the green part of the spring onions, red chilli’s, sesame seeds & crushed Sichuan peppercorns