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Ingredients
Beef
- 1 large egg white
- 1 lb flank steak thinly sliced across the grain
2 tsp cornstarch- 1 tsp reduced-sodium soy sauce
- 1 tsp Shaoxing wine
Sauce
- 3 tbsp Chinese black vinegar or rice wine vinegar plus 1 1/2 tsp
3 tbsp granulated sugar- 3 tsp reduced-sodium soy sauce
- 3 tsp Shaoxing wine
- 2 tsp cornstarch
1 tsp kosher salt- ½ tsp MSG optional
Stir-fry
4 tbsp vegetable oil divided- 6 dried chiles seeded and cut into 1/4-inch pieces
- 1 cup roasted unsalted peanuts
- ½ tsp Sichuan peppercorns or freshly ground black pepper
1 red bell pepper seeded and finely chopped- 1 piece fresh ginger 1 inch, peeled and grated
5 cloves garlic grated
4 scallions light parts cut into pieces and dark greens sliced separately- 10 oz lo mein noodles cooked according to the package
Instructions
- Mix the egg white, steak, cornstarch, soy sauce and wine. Cover and let the beef marinate for 20 minutes while preparing the other ingredients.
- Whisk the sauce ingredients together. Heat 3 tablespoons oil in a wok over medium-high and cook the beef in two batches for 2 to 3 minutes each, until browned and cooked through. Set aside.
- Reduce the heat to medium-low and add the last tablespoon of oil. Stir the chiles, peanuts and pepper for about a minute. Add the bell pepper, ginger, garlic and light scallion pieces and cook for 3 to 5 minutes.
- Stir in the sauce and simmer for 1 to 2 minutes until slightly thickened. Return the beef and add the cooked noodles, tossing until glossy.
Notes
Whisk the sauce again just before adding it to lift the cornstarch from the bowl.
Adapted from Alejandro Valdes Lora, Delish.
