Beef (top blade steak, flank steak, ribeye, or sirloin)300 g
Salt (for marinating beef)¼ tsp
Garlic powder¼ tsp
Ground black pepper¼ tsp
Baking soda¼ tsp
Soy sauce2 tsp
Dark soy sauce1 tsp
Yard beans or green beans300 g
Vegetable oil (for sautéing green beans)1½ tbsp
Salt (for sautéing green beans)¼ tsp
Diced garlic1 tbsp
Dried red chilies, cut into short pieces6-8
Vegetable oil (for stir-frying beef)1½ tbsp
Chinese cooking wine1½ tbsp
Toasted sesame seeds2 tsp
Sichuan peppercorn powder, optionalOptional ingredient that adds a numbing and tingling sensation¼ tsp
Steps
1
Cut the beef into thin slices. Combine the beef with salt, garlic powder, black pepper, baking soda, soy sauce, and dark soy sauce. Mix well and let marinate for 15 minutes.
2
Prepare the green beans by trimming the tips and cutting them in half, removing any tough fibers if present.
3
Heat oil in the wok over medium-low heat, add the green beans and salt. Cover and sauté patiently for 8–10 minutes, tossing every 30 seconds, until tender and lightly charred.
4
Add the diced garlic and sliced dried chilies, bury them under the green beans to release the fragrance. Mix for about 2 minutes until fragrant.
5
Increase heat to high, add oil to the wok and swirl to coat. Add the marinated beef, spread it out, and cook for 2–3 minutes until slightly charred.
6
Add the Chinese cooking wine from the side of the wok and stir well. This helps deglaze the wok and prevents the beef from overcooking.
7
Return the green beans to the wok and toss everything together. Sprinkle with toasted sesame seeds and optional Sichuan peppercorn powder. Give a final toss to combine.
PrimedTableBETA
