Sliced Beef & Maw Szechuan Style Recipe

Slice and Marinate

Trim any large fat from the flank steak and slice thinly against the grain into 1/8–1/4-inch strips. In a bowl combine 3 tbs light soy sauce, 2 tbs Shaoxing wine, 2 tbs cornstarch, 1 tsp sesame oil, 1 tsp white pepper and 1/2 tsp salt. Add the beef, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours). Cornstarch will tenderize the beef and create a smooth coating for stir-frying.

Prepare Maw

If not already cleaned and parboiled, blanch the beef maw in boiling water for 8–10 minutes with 2 slices of smashed ginger, 2 white scallion stalks and 1/2 tsp salt to remove impurities and odor. Drain and rinse under cold water. Slice the maw into 1/4-inch wide strips. If using pre-cleaned maw, simply slice and set aside. Pat dry before stir-frying.

Optional Tenderizing

If maw is still tough, simmer in lightly salted water with a slice of ginger for 20–30 minutes until tender but still with a bit of bite; drain and set aside.

Make the Sauce

In a small bowl combine 2 tbs doubanjiang, 2 tbs chili oil, 1 tbs dark soy, 1 tbs light soy, 1 tsp black (or rice) vinegar, 1/2 cup beef broth and 1 tsp sugar. Stir to combine. In a separate small cup mix 1 tsp cornstarch with 2 tbs cold water to make a slurry and set aside.

Heat and Toast Spices

Heat a large wok or heavy skillet over high heat until smoking. Add 1 tbs vegetable oil and immediately add 1 tbs Sichuan peppercorns and 10 dried red chilies. Toast 20–30 seconds until fragrant, then remove peppercorns and chilies with a slotted spoon and set aside on paper towel. Retain the infused oil in the wok.

Aromatics

Add remaining 3 tbs vegetable oil to the wok, reduce heat to medium-high, then add minced garlic and julienned ginger. Stir-fry 15–20 seconds until fragrant (don’t burn). Add the green scallion pieces, red bell pepper and celery and stir-fry 30–45 seconds to slightly soften while maintaining crunch.

Cook Beef Quickly

Push vegetables to the side or transfer briefly to a bowl. Increase heat to high. Add the marinated beef in a single layer (do in batches if necessary to avoid overcrowding). Stir-fry 45–75 seconds until beef is mostly cooked but still juicy. Remove beef to a plate and hold.

Finish Maw

Add the prepared beef maw strips to the wok and stir-fry 1–2 minutes until warmed through and edges lightly seared. If maw releases moisture, stir-fry until liquid reduces slightly.

Combine & Sauce

Return the beef to the wok with the maw. Add the prepared sauce, stirring to coat everything. Bring to a simmer for 30–45 seconds. Stir the cornstarch slurry again and drizzle it into the wok while stirring; cook another 30–45 seconds until sauce thickens and becomes glossy and clingy.

Adjust Seasoning & Finish

Taste and adjust seasoning with a pinch of salt or an extra splash of soy if needed. Turn off heat and finish with 1 tsp toasted sesame oil. Garnish with the toasted Sichuan peppercorns and dried chilies (roughly crushed) you set aside, sprinkle toasted sesame seeds and chopped cilantro if using.

Transfer the Sliced Beef & Maw Szechuan Style to a warmed platter. Serve immediately with steamed white rice or plain noodles. For catering, keep warm in a chafing dish over low heat and stir gently before service to redistribute sauce.