Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Trim 12 ounces green beans as needed, rinse them, and pat them very dry so they blister rather than steam.

2. 2.

   Pat 12 ounces petite sirloin steak dry and slice it across the grain into thin strips. Toss with 1/2 teaspoon kosher salt and 2 teaspoons cornstarch, then let stand for 5 minutes.

3. 3.

   Make the stir-fry sauce by whisking together:

   • 2 tablespoons low-sodium soy sauce
   • 1 tablespoon Chinkiang vinegar or rice vinegar
   • 1 tablespoon water
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil

   Set the sauce aside.

4. 4.

   Prepare the aromatics:

   • 3 garlic cloves, minced
   • 1 tablespoon fresh ginger, minced
   • 4 dried red chiles, stemmed and torn in half
   • 1 teaspoon Sichuan peppercorns, coarsely crushed

   Keep them together near the stove.

5. 5.

   Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tablespoon neutral cooking oil, the prepared green beans, and 1/4 teaspoon kosher salt. Stir-fry for 7 to 9 minutes, until blistered, crisp-tender, and browned in spots; transfer to a plate.

6. 6.

   Return the wok to high heat and add 1 tablespoon neutral cooking oil. Spread the seasoned beef in one layer and sear without moving for 1 minute. Stir-fry for 2 to 3 minutes more, until browned and cooked to at least 145°F; transfer it to the plate with the beans.

7. 7.

   Add the prepared aromatics to the empty wok and stir constantly for about 30 seconds, until fragrant but not scorched. Pour in the stir-fry sauce and let it bubble for 20 seconds.

8. 8.

   Return the cooked beef and green beans to the wok. Toss for 1 to 2 minutes, until evenly glazed and hot.

9. 9.

   Divide the Sichuan beef and green beans between two shallow bowls, spooning the glossy sauce and toasted aromatics over the top.