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Szechuan Stir-Fry – szechuan stir-fry
Stav Kogan

Szechuan Stir-Fry

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb top sirloin, flank steak or beef tenderloin, cut into 2-inch strips
  • 1 tbsp Szechuan peppercorns, toasted and ground in a spice grinder (optional)
  • 1 tbsp coconut oil
  • 2 tsp red chili paste (use more if you cannot find Szechuan peppercorns)
  • 2 tsp 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
  • ¼ cup chicken stock
  • 1 tbsp coconut aminos
  • 1 tsp sesame oil

Method
 

  1. Combine the beef and the ground peppercorns in a medium bowl.
  2. Heat the oil over high heat in a large skillet or wok that is already hot.
  3. When the oil is hot, add beef, chili paste, ginger and garlic and cook for 1 to 2 minutes.
  4. Add the peppers, asparagus, chicken stock, coconut aminos and sesame oil and stir to combine well.
  5. Cook until the beef is cooked through, about 3 to 5 minutes.

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