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Stir-Fried Chili-Garlic Beef
For this stir-fry, we like to use either beef sirloin tips (also called sirloin flap meat) or flat iron steak. No matter which cut you choose, it’s important to thinly slice the beef against the grain. This helps make the meat more tender because the muscle fibers are shortened instead of long and stringy. Use an electric spice grinder to pulverize the Sichuan peppercorns to a powder. Serve the stir-fry with plenty of steamed rice.
pound beef sirloin tips or flat iron steak, trimmed
tablespoons low-sodium soy sauce, divided
01Cut the beef with the grain into 2-inch pieces, then thinly slice each piece against the grain. In a medium bowl, stir together the beef, 1 tablespoon of soy sauce and the Sichuan pepper. In a small bowl, stir together the remaining 3 tablespoons soy sauce, 4 tablespoons of neutral oil, chili-garlic sauce, garlic, vinegar, sesame oil and sugar.
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