Fu Qi Fei Pian (Chili Oil Beef Slices)

Step 1

Fill a medium pot halfway with water and bring it to a rolling boil over high heat, about 8 minutes. You will see large bubbles breaking the surface rapidly.

Step 2

While water heats, place the beef flank steak on a cutting board and pat it dry with paper towels on all sides to remove surface moisture.

Step 3

Once the water is boiling, carefully place the entire beef steak into the pot and stir once with a spoon so it doesn't stick to the bottom.

Step 4

Let the beef cook in the boiling water for 12 minutes, stirring once after 6 minutes. The meat will turn from red to gray throughout.

Step 5

Remove the beef with tongs and place it on a cutting board. Let it cool until you can hold it comfortably in your hand, about 5 minutes.

Step 6

Once cool, place the beef on the cutting board with the grain running left to right. Slice straight down across the grain into pieces 1/8 inch thick, like deli meat, producing thin, tender slices.

Step 7

Arrange the beef slices in a single layer on a serving plate, slightly overlapping them like roof shingles.

Step 8

Mince the 3 garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 9

Slice each scallion on a sharp angle by holding the blade at a 45-degree angle and cutting through the white and green parts into 1-inch-long pieces.

Step 10

Break each dried red chili in half with your fingers, removing and discarding the seeds inside. You will have about 8 pieces.

Step 11

Pour 0.25 cup vegetable oil into a small saucepan and heat over medium-high heat for 90 seconds until it shimmers and slides quickly when you tilt the pan.

Step 12

Add the Sichuan peppercorns and the red chili pieces to the hot oil, then stir constantly for 30 seconds until they smell deeply fragrant and toasted.

Step 13

Pour in 3 tablespoons soy sauce and 2 tablespoons rice vinegar, then remove the pan from heat immediately and stir once.

Step 14

Add the minced garlic to the warm oil and stir once to combine, so the garlic begins to soften and release its aroma.

Step 15

Pour the entire chili oil mixture (including all the peppercorns, chilis, and garlic) evenly over the sliced beef on the plate in a thin stream.

Step 16

Scatter the sliced scallions in a thin line across the center of the beef.

Step 17

Serve immediately while the oil is still warm and the beef is cool, so the contrast of temperatures brings out the flavors.