Ingredients
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1 lb (500 g) Beef
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4 tablespoons Rice Wine
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½ teaspoon Salt
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¼ teaspoon ground White Pepper
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2 teaspoons Oil
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4 cloves Garlic
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2 teaspoons coarsely ground Black Peppercorns
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1 teaspoon crushed Sichuan Peppers
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4 teaspoons Oyster Sauce
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4 teaspoons Soy Sauce
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2 teaspoons Sesame Oil
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6 Lettuce
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2 red finger-length Chiles
Directions
Simple and quick to prepare, this dish tastes like a flavor-enhanced version of black pepper steak, with Sichuan peppercorns adding a distinctive difference.
Steps
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1
Done
|
Place the beef in a bowl and add the rice wine, salt, and white pepper. Mix and set aside for 10 minutes. |
|
2
Done
|
Heat the oil in a wok over high heat and stir-fry the beef until browned on all sides, about 3 minutes. Lower the heat to medium-high, then add the garlic, and stir-fry for 30 seconds. Add the remaining ingredients, except the lettuce and chilies, and stir-fry for 1 minute, mixing well. |
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3
Done
|
Serve the beef on a bed of shredded lettuce, surrounded by sliced red chilies. |
