Szechuan Beef

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  16 oz or 454g

• Cornstarch

  ¼ cup or 32g

• Onions

  Raw

  ½ cup, chopped or 80g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Chili

  No beans, canned entree

  2.5kg

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Garlic

  Raw

  2 tsp or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Hoisin sauce

  Ready-to-serve

  1 ½ tbsp or 24g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Brown sugar

  1 ½ tbsp or 14g

• Cornstarch

  1 tbsp or 8g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  ⅓ cup or 83g

Directions

1. Place the steak in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
2. Place the steak in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
3. Remove the steak from the pan. Place on a plate and cover to keep warm.
4. Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
5. Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the beef to the pan with the vegetables.
6. While the steak and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl until smooth.
7. Add the sauce to the beef mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.
8. Recipe by: Sara Welch (source: https://www.dinneratthezoo.com/szechuan-beef/#wprm-recipe-container-29272)