SPICY SICHUAN BEEF WITH MIXED VEGETABLES

Spicy Sichuan Beef with Mixed Vegetables image

Provided by Silvana Nardone

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound skirt steak, cut against the grain into 1/4-inch strips
2 tablespoons chili bean paste
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon coconut sugar
1/2 teaspoon Chinese five-spice powder
4 red or green shishito peppers
2 red jalapenos, seeded if desired and thinly sliced
2 stalks celery, thinly sliced
1 carrot, thinly sliced
1 scallion, chopped
1 clove garlic, finely chopped
Salt

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.