Spicy Sichuan Beef with Mixed Vegetables

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

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

  1. 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. 
  2. 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.