Szechuan Beef with Dried Chilies and Scallions over Steamed Jasmine Rice

Steps

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Szechuan Beef with Dried Chilies and Scallions

1. In a medium bowl, combine the 1½ lbs sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and ¼ teaspoon baking soda; toss well to coat and let sit for 15 minutes to velvet. 4 min
2. Trim the stems from 12 dried red chilies and cut the 6 scallions into 1½-inch pieces, keeping whites and greens separated; mince 5 cloves garlic and 1½ tablespoons fresh ginger. 5 min
3. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice wine vinegar, 1½ tablespoons chili bean paste (doubanjiang), 1 teaspoon sesame oil, 1 tablespoon cornstarch, and ¼ cup water until smooth; set aside. 3 min
4. Timing-sensitive step. Toast 1½ teaspoons Szechuan peppercorns in a dry wok or large skillet over medium heat for 1–2 minutes until fragrant, then tip onto a cutting board and lightly crush with the flat of a knife. 3 min
5. Timing-sensitive step. Raise the heat to high, add 2 tablespoons neutral oil to the wok, and sear the velveted beef in a single layer for 2–3 minutes without stirring until browned; toss once and cook 1 minute more, then transfer to a plate. 4 min
6. Timing-sensitive step. Add the remaining 1 tablespoon neutral oil to the wok over high heat and stir-fry the dried chilies, scallion whites, garlic, and ginger for 60–90 seconds until fragrant and the chilies darken slightly. 2 min
7. Timing-sensitive step. Return the beef to the wok, pour the sauce mixture over everything, and toss constantly for 1–2 minutes until the sauce thickens and coats the beef. 2 min
8. Remove from heat, scatter the crushed Szechuan peppercorns and scallion greens over the beef, and toss once to combine before serving.

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs clear. 2 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. 15 min
4. Remove from heat and let the rice steam, covered and undisturbed, for 5 minutes; fluff with a fork before serving. 5 min