Yunnan Dry Pot Beef with Ferns

Step 1

Slice beef against the grain into 1/4-inch-thick strips. Pat dry with paper towels.

Step 2

Cut fern fronds into 2-inch pieces, discarding any tough stems.

Step 3

Toast Sichuan peppercorns in a dry skillet over medium heat, stirring often, until fragrant, ~2 minutes.

Step 4

Transfer peppercorns to a spice grinder or mortar and crush lightly—they should remain partially coarse.

Step 5

Heat 2 tbsp oil in a large wok or 12-inch skillet over high heat until smoking.

Step 6

Working in batches, sear beef without stirring, 90 seconds per side. Transfer to a plate.

Step 7

Add remaining 1 tbsp oil to the wok. Add dried chilies and toast until dark and fragrant, ~1 minute.

Step 8

Add minced garlic and stir constantly, 30 seconds—do not let it burn.

Step 9

Add fern fronds, soy sauce, and rice wine. Stir constantly for 3 minutes until ferns soften.

Step 10

Return beef to the wok. Toss with the ferns and sauce for 1 minute to heat through.

Step 11

Sprinkle crushed Sichuan peppercorns over the top. Taste and adjust salt and white pepper.

Step 12

Serve hot directly from the wok, dividing beef and ferns evenly among bowls.