Szechuan Stir-Fry
1 pound top sirloin, flank steak or beef tenderloin, cut into 2-inch strips
1 tablespoon Szechuan peppercorns, toasted and ground in a spice grinder (optional)
1 tablespoon coconut oil
2 teaspoons red chili paste (use more if you cannot find Szechuan peppercorns)
2 teaspoons minced fresh ginger
2 cloves garlic, peeled and minced
2 medium red bell peppers, seeded, deribbed and cut into strips
8–10 medium asparagus spears, cut into 2-inch pieces
Вј cup chicken stock
1 tablespoon coconut aminos
1 teaspoon sesame oil
- Combine the beef and the ground peppercorns in a medium bowl.
- Heat the oil over high heat in a large skillet or wok that is already hot. When the oil is hot, add beef, chili paste, ginger and garlic and cook for 1 to 2 minutes.
- Add the peppers, asparagus, chicken stock, coconut aminos and sesame oil and stir to combine well. Cook until the beef is cooked through, about 3 to 5 minutes.
VARIATIONS: Any protein would be delicious in this recipe—pork, chicken, seafood, etc.—as would just about any vegetable. Go with what suits your taste!
NOTE: This is a relatively hot and spicy dish. If you prefer things on the mild side, ditch the Szechuan peppercorns and go easy on the chili paste.
