Sichuan Spicy Beef Stir-Fry

Step 1

Place the beef on the cutting board with the grain running left to right. Slice against the grain (from bottom to top) into strips about 1/8-inch thick, the thickness of a dime, cutting straight through the meat.

Step 2

In a small bowl, whisk together 3 tablespoons soy sauce and 1.5 tablespoons rice vinegar until they blend into a single liquid.

Step 3

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

Step 4

If using whole dried red chiles, break them in half and scrape out the seeds with a small spoon to reduce the heat, then crush the pieces into small, uneven flakes about the size of a pea.

Step 5

Heat 2 tablespoons neutral oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 6

Add the beef strips in a single layer and cook without stirring for 2 minutes until the bottom surface turns dark brown, like caramelized toast. Stir and cook for another 1 minute until mostly cooked through. Transfer to a plate.

Step 7

Return the empty skillet to medium heat and add the minced garlic, crushed chiles, and 1 teaspoon Sichuan peppercorns. Stir continuously for 30 seconds until the spices smell intensely fragrant and the garlic turns light golden.

Step 8

Pour the soy-vinegar sauce into the skillet and scrape up any stuck-on brown bits from the bottom with a wooden spoon.

Step 9

Return the cooked beef to the skillet and toss constantly for 1 minute until the sauce coats the beef and thickens slightly.

Step 10

Chop the scallions into 1/2-inch pieces by slicing them crosswise, cutting through the white parts and light green parts together.

Step 11

Transfer the beef and sauce to a serving plate or bowl and scatter the chopped scallions over the top in an even layer.