Ingredients

The following ingredients have 4 Servings
  • 1 tbsp canola oil (or oil of choice)
  • 2 cloves garlic (peeled and minced)
  • 1 inch ginger (knob peeled and grated (fresh))
  • 1 chili peppers (mild Chinese fresh (this chili is really mild and only a little bit hotter than a bell pepper))
  • 1/2 pound beef (thinly sliced beef (I used hot pot beef but sukiyaki thin sliced or slice your own))
  • 1/2 tsp Sichuan pepper (ground or to taste)
  • salt and white pepper (to taste)
  • 1 tbsp tamari (soy) sauce
  • 1 cup green beans (diced)
  • 1 cup tomatoes (sliced in half-cherry tomatoes)
  • 1 tsp sesame oil

Instruction

  • In your wok/frying pan add your oil and bring to medium-high heat and add your canola oil garlic, ginger, fresh chili and stir until aromatic. Add your beef, Sichuan pepper, salt and white pepper to taste. Let the beef sear on each side without moving it for about 30 seconds to 1 minute. Be careful not to burn it and then once you have a good sear on the beef keep the wok moving.  Cook for about 5 minutes as we call this dry frying and it gets rid of all of the fat in the meat. (if you are not using super thin hot pot meat with a little fat then just stir fry until no longer pink about 2 minutes) Add your tamari (soy) sauce and toss well.
  • Add your diced green beans and cook for about 1-2 minutes or until bright green, add the tomatoes and drizzle with a little of sesame oil, if desired and give a quick toss and serve.
  • Serve Sichuan Pepper Beef with a side of rice or just a salad if watching those carbs. Enjoy!