Spicy Sichuan Beef with Mixed Vegetables

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 pound skirt steak, cut against the grain into 1/4-inch strips
  • 2 tablespoons chili bean paste
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon Chinese five-spice powder
  • 4 red or green shishito peppers
  • 2 red jalapenos, seeded if desired and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 carrot, thinly sliced
  • 1 scallion, chopped
  • 1 clove garlic, finely chopped
  • Salt
Directions
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels.

  • Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.

  • In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Vato Loco (The Hottest Drink on Earth)