Yu Hsiang Beef Recipe

Slice and marinate

Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4 inch strips. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, egg white, and 0.5 tsp salt. Add the beef, mix until evenly coated, and let sit 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Velveting (optional but recommended)

Heat 2 tbs vegetable oil in a wok or heavy skillet over medium-high heat. When shimmering, add the marinated beef in a single layer and quickly stir-fry for 30–45 seconds until just opaque (do not fully cook). Remove beef to a plate and set aside. This locks in tenderness. If you prefer, you may directly stir-fry fully later without velveting.

In a small bowl combine the sauce ingredients: 2 tbs white vinegar, 1 tbs light soy sauce, 1 tsp dark soy sauce, 2 tsp sugar, 1/4 cup chicken stock (or water), and 1 tsp cornstarch. Stir until sugar and cornstarch dissolve. Add 1/2 tsp sesame oil and set aside.

Prepare aromatics: peel and julienne enough ginger for 1 tbs, mince 2 cloves garlic, thinly slice 3 scallions and separate whites from greens, and if using, remove seeds from 4 dried red chilies and break in halves. Lightly crush 1/2 tsp Sichuan peppercorns with the side of a knife or mortar and pestle.

Heat 1 tbs vegetable oil in the same wok over high heat until smoking point. Add the Sichuan peppercorns and dried chilies and stir 10–15 seconds to release fragrance (be careful not to burn). Add the ginger, garlic and the scallion whites and stir-fry 15–20 seconds until aromatic.

Add the sliced onion and bell pepper to the wok and stir-fry 1–2 minutes until vegetables are crisp-tender but still bright. Push vegetables to the side of the wok.

If you velvetted the beef earlier, return the partially cooked beef to the wok now. If not, add the raw marinated beef. Stir-fry on high heat 1–2 minutes until beef is nearly cooked through and edges begin to caramelize.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the beef and vegetables. Toss continuously so the sauce thickens and coats everything evenly, about 30–60 seconds. The cornstarch should create a glossy sauce that clings to the beef.

Taste and adjust: if you want more tang, add up to 1 tsp more vinegar; for more saltiness, add a dash of soy. Finally, stir in the sliced scallion greens and 2 tbs chopped cilantro (if using) and remove from heat.

Serve immediately over steamed rice as a lunch special. Garnish with additional scallion greens or cilantro.