Ingredients
Scale
- For the Beef:
- 10 ounces (300 g) beef (flank or sirloin), thinly sliced against the grain
- 1 pinch salt
- 1 teaspoon soy sauce
- 1 egg, lightly beaten
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- For the Spicy Topping:
- 1 teaspoon cooking oil
- 1 handful dried red chilies, seeds removed
- 1 tablespoon peppercorns (Sichuan or black peppercorns)
- For the Vegetables:
- ½ head romaine lettuce, roughly chopped
- 1 handful bean sprouts
- For the Broth:
- 2 tablespoons cooking oil
- 6 slices fresh ginger
- 3 garlic cloves, thinly sliced
- 2 tablespoons chili bean paste or chili garlic sauce
- 1 teaspoon chili powder (adjust to taste)
- 2 cups unsalted broth or water
- For the Garnish:
- 2 tablespoons hot oil
- 1 tablespoon minced garlic
- Fresh cilantro, chopped
Instructions
- Marinate the Beef: Slice beef thinly (about â…› inch). In a bowl, combine beef with salt, soy sauce, egg, cornstarch, and water. Mix until slightly sticky, then stir in sesame oil. Set aside.
- Make the Spicy Topping: Heat 1 teaspoon of oil in a small skillet over low heat. Add dried chilies and peppercorns, cook until fragrant (1–2 minutes), then chop finely and set aside.
- Sauté the Vegetables: In the same pan, add a touch more oil if needed. Stir-fry chopped romaine and bean sprouts for 1–2 minutes until just wilted. Transfer to a large serving bowl.
- Prepare the Broth: Heat 2 tablespoons of oil in the pan. Add ginger, garlic, chili bean paste, and chili powder. Stir for 1 minute, then pour in broth or water. Bring to a boil.
- Cook the Beef: Reduce heat to medium and add marinated beef slices one at a time. Simmer for 2–3 minutes until cooked through. Pour the hot beef and broth over the vegetables.
- Sizzle and Garnish: Place minced garlic and chopped chili mix on top of the beef. Heat 2 tablespoons of oil until smoking hot and pour over the garlic-chili topping to create a sizzling effect. Sprinkle with cilantro.
- Serve and Enjoy: Serve immediately with steamed rice for a flavorful, fiery dinner.
Notes
- Adjust chili powder and dried chilies based on your spice preference.
- For a milder version, skip the chili oil drizzle and reduce the chili paste.
- Works great with tofu or chicken as alternative proteins.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry, Sizzling
- Cuisine: Chinese, Asian Fusion