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Szechuan Beef


INGREDIENTS

FOR MARINADE
3 tbsp. cornstarch
1 tbsp. low-sodium soy sauce
1 tbsp. rice wine
1 lb. sirloin or flank steak, thinly sliced against the grain
FOR SAUCE
1/2 c. low-sodium soy sauce
2 tbsp. rice wine
2 tbsp. chili garlic sauce
2 tsp. sesame oil
1 tbsp. minced ginger
3 cloves garlic, minced
1 tbsp. cornstarch
Canola oil, for frying
2 large carrots, sliced into matchsticks
1 red bell pepper, sliced into matchsticks
6 dried chile peppers
2 green onions, thinly sliced, for garnish
Sesame seeds, for garnish

RECIPE PREPARATION

In a medium bowl, stir together cornstarch, soy sauce, and rice wine. Add the steak and toss to coat. Let marinate for 15 minutes.
Meanwhile, make the sauce: In a bowl, mix together the soy sauce, rice wine, chili sauce, sesame oil, ginger, and garlic. Set aside. 
In a large skillet, add 1 tablespoon canola oil over medium-high heat. Cook the steak, in batches if needed, until golden brown and just about cooked through, about 3 minutes on each side. Remove to a plate. 
In the same skillet over high heat, heat 1 tablespoon canola oil. Add the carrots and cook for 2 minutes. Add the bell peppers and cook until the carrots and bell peppers are soft, 5 minutes. Add dried chile peppers to toast for 1 minute
Pour in the sauce and cook until slightly thickened, about a minute. Whisk in the cornstarch gradually, then cook, whisking constantly, until fully thickened, about 4 minutes. 
Add the steak and coat in the sauce. 
Garnish with green onions and sesame seeds.
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