Sichuan-Style Boiled Beef with Chili

Ingredients

• 1 pound lean beef, such as flank steak, hanger, or flap, sliced against the grain into 1/4-inch thick pieces about 1-inch by 2-inches
• Kosher salt
• 2 tablespoons Shaoxing wine
• 1/3 cup vegetable, canola, or peanut oil or lard
• 12 dried red Chinese chilis, snipped in half, seeds discarded
• 1 to 2 tablespoons whole Sichuan peppercorns
• 1 head of celery, stalks split lengthwise into thirds, then crosswise into 3-inch segments
• 4 scallions, white and green parts, sliced into 3-inch segments
• 3 tablespoons fermented chili bean paste
• 3 cups homemade or store-bought low-sodium chicken broth
• 2 teaspoons dark soy sauce
• 5 tablespoons cornstarch

Directions

1. In a small bowl, toss the beef with 1/2 teaspoon kosher salt and the wine until evenly mixed. Put it aside while you start the oil.
2. Working in a well-ventilated space, warm 3 tablespoon of oil or lard in a wok over medium-high heat until it shimmers. Add the chilis and Sichuan peppercorns, then stir-fry until they smell fragrant and the chilis just start to color, about 30 seconds.
3. Pour the chilis and peppercorns into a fine mesh strainer set over a bowl, catching the oil underneath. Add the strained oil back to the wok.
4. Let the chilis and peppercorns sit for 2 minutes to cool slightly. Move them to a cutting board and mince them very finely with a chef’s knife or cleaver, then set them aside.
5. Place the wok back on the burner and heat it over high heat until it smokes. Add the celery and scallions, season with salt, and stir constantly until the vegetables are tender with a little char, about 2 minutes. Spoon them into a warm serving bowl.
6. Add 3 tablespoons oil to the wok and heat over medium heat until shimmering. Stir in the chili bean paste and cook, stirring the whole time, until the oil turns red and smells aromatic, about 30 seconds. Pour in the stock and dark soy sauce, season with salt to taste, and bring the sauce to a simmer.
7. Mix the cornstarch with 5 tablespoons cold water using a fork. Add this mixture to the beef and stir until the slices are coated.
8. Turn the heat up to high. Once the sauce is boiling hard, add the beef slices one by one. When the sauce comes back to a boil, separate the pieces with chopsticks. Simmer until the beef is just cooked through, about 1 minute after the sauce returns to a boil. Lift the beef out with a slotted spoon and arrange it over the celery in the serving bowl. Spoon over as much sauce as you like, and pour any extra sauce into a bowl on the side.
9. Wash the wok and dry it well. Heat the remaining oil over high heat until it smokes. Scatter the chopped chiles and Sichuan pepper over the beef, then pour the smoking oil on top so it sizzles. Serve right away.