B6. Garlic Beef, Spicy Recipe

Slice and Marinate

Trim any excess fat from the steak and slice thinly across the grain into 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 3 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tsp ground white pepper. Toss to coat thoroughly and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours). The cornstarch will give the beef a slight velvety finish when cooked.

Mix Sauce

While the beef marinates, combine 2 tbs soy sauce, 1 tsp dark soy sauce (optional), 1 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp brown sugar, and 3 tbs beef or chicken stock (or water) in a small bowl. In a separate small cup, dissolve 1 tsp cornstarch into 1 tbs cold water to form a slurry; set both aside.

Prepare Aromatics

Peel and thinly slice or mince 6 cloves garlic. Julienne 1 tbs fresh ginger if using. Split and seed 6 dried red chilies (leaving some seeds if you prefer more heat). If using Thai chilies, thinly slice 2 and set aside. Lightly crush 1 tsp Sichuan peppercorns with the flat of a knife or mortar and pestle. Cut 4 scallions into 1-inch lengths, keeping whites and greens separate if you used whole stalks.

If using vegetables, thinly slice 1 cup red bell pepper and 1 cup onion. Have them ready for quick stir-frying; they should be prepped before you begin cooking the beef to maintain high heat and short cook times.

Heat and Seared Beef

Heat a wok or large heavy skillet over high heat until very hot (about 2–3 minutes). Add 2 tbs neutral oil and swirl to coat. Working in a single layer and in batches if needed to avoid steaming, add the marinated beef strips in a single layer. Stir-fry for 45–75 seconds until the edges brown but the interior is still tender. Remove beef to a plate and keep warm. Add another 1 tbs oil if the wok is dry.

Aromatics & Chilies

Lower heat to medium-high. Add the crushed Sichuan peppercorns, dried red chilies, and sliced garlic (and ginger if using). Stir-fry for 15–30 seconds until fragrant and the garlic just begins to color—be careful not to burn it. If using fresh Thai chilies, add them here for immediate heat.

Vegetables (if using)

Add the sliced onion and bell pepper and stir-fry 30–45 seconds until they begin to soften but remain crisp-tender.

Combine Sauce and Beef

Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over the beef and vegetables. Stir to combine and let the sauce come to a simmer for about 30 seconds.

Thicken Sauce

Give the cornstarch slurry a quick stir and pour it into the simmering sauce while stirring constantly. Cook another 30–45 seconds until the sauce thickens and becomes glossy, coating the beef evenly.

Finish

Stir in 1 tsp sesame oil and the scallion greens. Taste and adjust seasoning: add a pinch of salt or up to 1 tsp sugar if you want more balance, or a splash more soy sauce for saltiness. Turn off heat.

Transfer the spicy garlic beef to a serving platter. Garnish with additional sliced scallions and a few extra torn dried chilies if desired. Serve immediately with steamed rice or noodles.