Sichuan-Inspired Beef and Broccoli Stir-Fry
"A vibrant and flavorful stir-fry featuring tender strips of beef and crisp broccoli florets, coated in a spicy-sweet Sichuan-inspired sauce with a hint of toasted sesame."
Ingredients
All Steps
Slice the flank steak against the grain into thin, bite-sized strips. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, ground Sichuan peppercorns, and red pepper flakes. In a separate small bowl, dissolve cornstarch in water to create a slurry.
Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add beef strips in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until browned and cooked through. Remove beef from the skillet and set aside.
Add broccoli florets to the same skillet. If the skillet seems dry, add a tiny bit more vegetable oil. Stir-fry for 3-5 minutes until tender-crisp. You can add a tablespoon or two of water and cover for a minute to steam them slightly if desired.
Return the cooked beef to the skillet with the broccoli. Give the prepared sauce a quick stir and pour it over the beef and broccoli. Stir well to coat.
Pour the cornstarch slurry into the skillet, stirring continuously, until the sauce thickens to your desired consistency. This usually takes 1-2 minutes.
Remove from heat, drizzle with sesame oil, and serve immediately, ideally with steamed rice.