Sichuan-Style Boiled Beef with Chili

Course Main Dishes Prep Time 45m Total Time 45m

Ingredients in this Recipe

1 pound lean beef, such as flank steak, hanger, or flap, sliced against the grain into 1/4 inch thick pieces about 1 inch by 2 inches
1 to 2 tablespoons whole Sichuan peppercorns
1/3 cup vegetable, canola, or peanut oil or lard
12 dried red Chinese chilis, snipped in half, seeds discarded (if hotter dish is preferred, keep the seeds)
2 tablespoons Shaoxing wine
2 teaspoons dark soy sauce
3 cups homemade or store bought low sodium chicken broth
4 scallions, white and green parts, sliced into 3 inch segments
5 tablespoons cornstarch
Kosher salt

See Full Recipe at Serious Eats