Pickled Pepper Steak (泡椒牛肉)
- 400 grams of beef flank steak, sirloin tip
- 1/4 tsp of salt
- 1 tsp of sugar
- 1.5 tsp of cornstarch to marinade the beef
- 1/2 tsp of white pepper
- 3 tbsp of pickled liquid
- 3-4 tbsp of cooking oil
- 4 cloves of garlic sliced thinly
- 1 inch of ginger sliced thinly
- 1 tbsp of Sichuan doubanjiang
- 200 grams of multi-color pickled chilies roughly diced
- 1/4 cup of pickled liquid
- 1.5 tsp of cornstarch
- 2 scallion cut into stocks
- Cut the beef into 1/8 of an inch thick slice (sirloin, top-loin, ranch steak, or flat iron will work well for this recipe.
- Marinade it with salt, sugar, cornstarch, some white pepper or to taste, and 3 tbsp of the pickled liquid, which comes from the jar where you pickle your chilies. Mine chilies are homemade but you can definitely buy it from the store.
- Mix 1/4 cup of pickled liquid with 1.5 tsp of cornstarch. Set it aside.
- Heat the wok until it is smoking hot. Add a generous amount of oil. Toss in the beef. Cook until half of the beef changed color. Empty a center space. Add some garlic and ginger slices. Scoop in a tbsp of Sichuan dou ban jiang. Stir for a minute.
- Toss in the pickled chilies. Keep cooking for a couple of minutes. Pour in the cornstarch pickled sauce mixture. Keep mixing until the sauce thickened up.
- Turn off the heat. Add scallion as garnish.