Sichuan-Style Beef Stir-Fry with Rice

Each region of China has its own special dishes. Sichuan is the province in south-central China known for its spicy food. Sichuan cooks prefer strong flavorings, such as garlic and chiles, as well as hot spices such as Sichuan pepper. Sichuan peppercorns are the dried berries of a native plant.

3⁄4 cup dry long-grain white rice

4 scallions

6 button mushrooms

1 red pepper

1⁄3 cup teriyaki sauce

1⁄2 cup beef broth

3 tablespoons Sichuan sauce

2 tablespoons cornstarch

1 pound skirt steak

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

2 tablespoons peanut oil

2 cups frozen broccoli florets, thawed

2 cups frozen snow peas, thawed

1 14-ounce can baby corn

• Cook the rice in a medium saucepan according to package directions. Leave in covered saucepan to keep warm.
• Wash the scallions, mushrooms, and red pepper. Pat dry with paper towels.
• Using a cutting board, cut the roots off the scallions and cut the stems off the mushrooms. Cut the scallions and mushrooms into 1⁄4-inch slices. Slice only the lower third of the scallions’ green tops next to the white root end.
• On a cutting board, cut the red pepper in half. Remove and discard the stem, seeds, and ribs. Cut the pepper into strips, then dice.
• In a small bowl, whisk the teriyaki sauce, beef broth, Sichuan sauce, and cornstarch together.
• Using a cutting board, slice the skirt steak diagonally into 1⁄4-inch strips. Sprinkle with salt and pepper.
• In a wok or heavy frying pan, heat the peanut oil over medium-high heat for 2 minutes. Add the steak and use the wooden spoon to stir-fry for about 3 minutes or until browned. Remove the steak with a slotted spoon.
• Add the scallions, mushrooms, and red pepper. Stir-fry for 2 to 3 minutes.
• Open the can of baby corn and drain in a colander. Add the baby corn, broccoli, and snow peas to the wok. Continue to stir-fry for 2 to 3 minutes.
• Place the steak back in the wok.
• Stir the teriyaki sauce mixture into the wok. When the liquids thicken and the vegetables are coated with a thin glaze, turn off the wok.
• Place the rice in a large bowl and pour the stir-fry over the rice. Serve.

Time 40 minutes

Makes:6 servings