Sichuan Beef Tenderloin

Total Time:
1 hr 5 min
35 min
15 min
15 min

1 to 2 servings

  • Marinade:
  • 2 teaspoons corn starch
  • 2 teaspoons egg whites
  • 2 teaspoons Chinese cooking wine
  • 1 teaspoon minced garlic
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • Pinch sea salt
  • 8 ounces beef tenderloin, cut into 3/4-inch cubes
  • Sauce:
  • 3 teaspoons soy sauce
  • 3 teaspoons granulated sugar
  • 3 teaspoons Chinese black vinegar
  • 1 teaspoon corn starch
  • Vegetables:
  • 5 ounces plus 2 teaspoons vegetable oil
  • 1 teaspoon Sichuan pepper oil
  • 6 pieces dried chile de arbol, 1/4-inch dice
  • 2 teaspoons chopped green onions
  • 1 teaspoon minced garlic
  • 1 teaspoon 1/4-inch-cubed ginger
  • Serving suggestions: rice or noodles and seasonal vegetables
  • For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together. Add in the cubed beef and set aside to marinate for 15 minutes.

  • For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil. Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry. When the ingredients have come to a boil, whisk in the slurry. Cook the mixture for 1 minute, then remove from the heat and set aside.

  • For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot.

  • Turn the heat down to medium and place the marinated beef into the pan. Cook until just seared, then remove from the pan.

  • Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles.

  • Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized.

  • Return the beef to the pan, and then add the sauce.

  • Serve with rice or noodles and seasonal vegetable of choice.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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