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Recipe courtesy of Silvana Nardone

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Spicy Sichuan Beef with Mixed Vegetables

Total:: 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.

My Private Notes

Name: Spicy Sichuan Beef with Mixed Vegetables
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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