Ingredients
500 g lean beef (about 1 lb), 150 ml (about 2/3 cup) broth.
Seasonings
40 g vegetable oil, 40 g scallions and 40 g cooking wine, 25 g ginger, 25 g white sugar, 25 g chili oil, 5 g salt, 5 g MSG, 30 g soy sauce, 10 g sesame seeds, 15 g dried chilies, 20 Sichuan peppercorns.
Instructions
1. Toast the sesame seeds until fragrant; slice the ginger; cut the scallions into sections; cut the dried chilies into segments and set aside.
2. Cut the beef into two pieces, then mix with 25 g scallions, 25 g (about 2 tablespoons) Shaoxing wine, and 10 g ginger, marinate for 50 minutes. Cut into strips 4 cm long and 1 cm wide, then steam over high heat in a steamer basket until very tender.
3. Heat vegetable oil in a wok, deep-fry the beef until dry, then remove and set aside. Leave about 25 g (2 tablespoons) of oil in the wok and heat it. Fry the Sichuan peppercorns until they turn dark purple, then add scallions and ginger and stir-fry briefly. Pour in broth, soy sauce, Shaoxing wine, white sugar, and the beef. When the sauce begins to thicken, add MSG, sprinkle with sesame seeds, drizzle with chili oil, and stir-fry everything evenly. This dish is spicy and numbing, with crispy, fragrant beef.