Beef with hot pepper

Hot peppers and dishes made with them are the hallmark of China's Sichuan province. Not only chili peppers, brought by Europeans from the New World, are used as a fiery condiment, but also local Sichuan peppercorns, with their unique, rich flavor. Try the beef pieces sautéed in soy sauce with ginger and fresh chilies.

Step-by-step recipe

Step 1:

Cut the beef fillet into thin strips and place in a bowl.

Step 2:

Lightly salt, pepper well, add soy sauce, beat in the egg and mix thoroughly with your hand.

Step 3:

Sprinkle the meat with starch and mix again.

Step 4:

Cut hot (Szechuan) peppers into small strips, remove the partitions and some of the seeds, and place in a bowl.

Step 5:

Cut two small onions into thick half rings and add to the peppers.

Step 6:

Crush and chop the garlic with a knife.

Step 7:

Chop a piece of ginger.

Step 8:

Mix soy sauce with cold water and starch in a bowl.

Step 9:

Pour vegetable oil into a heated wok or deep frying pan and fry the meat in batches for 2 minutes over high heat.

Step 10:

Lightly fry the onion and pepper in the oil from the meat.

Step 11:

Return the meat to the pan and reduce the heat to medium.

Step 12:

Add cane sugar and rice vinegar and fry for a little longer, stirring.

Step 13:

Add the soy sauce and starch mixture and stir until the sauce thickens.

Step 14:

Add garlic and ginger and fry a little more until nicely browned.

Step 15:

Serve garnished with sesame seeds.

Cooking tips

Fresh Sichuan pepper can be substituted with regular fresh hot peppers, red and green, and for flavor, you can add a little dried Sichuan pepper, which can be purchased online.

Don't leave all the seeds in the peppers, otherwise they will become too hot.

Fry all ingredients, stirring constantly so that they do not burn and are evenly saturated with seasonings.