Categories: Asian
Ingredients
- 1 1/2 lb. sirloin steaks or flank steak
- 1 cup jasmine rice
- Salt
- 1/3 cup hoisin sauce
- 2 tbsp. light brown sugar
- 2 tbsp. soy sauce
- 2 tbsp. Worcestershire
- 1 tbsp. toasted sesame oil
- Ground Szechuan pepper, to taste
- 3 tbsp. cornstarch
- 4 tbsp. high-temp neutral oil
- 1/4 cup Shaoxing rice wine or dry sherry
- 6 to 8 oz. shishito peppers
- 2 bunches scallions, trimmed and cut on an angle into 2-inch pieces
- 2 inch piece of fresh ginger, peeled and cut into matchsticks
- 4 to 5 garlic cloves, thinly sliced
- Toasted sesame seeds, for garnish
Directions
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Freeze the steaks until slightly firm, about 5 minutes.
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In a small saucepan, bring 1 1/2 cups water to a boil. Stir in the rice and a fat pinch of salt. Reduce heat to a simmer. Cover and cook until the rice is tender, 15-18 minutes. Fluff the rice with a fork.
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In a small bowl, whisk the hoisin, brown sugar, soy sauce, Worcestershire, sesame oil and 1/3 cup water for the sauce.
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Thinly slice the steaks against the grain; season with salt and ground Szechuan pepper. Dust the beef with the cornstarch. Add about 3 tbsp. oil to the skillet. Add the beef and stir-fry until very crispy and browned, 8-10 minutes. Mix in the rice wine, scraping up any browned bits from the bottom of the skillet. Transfer the beef to a platter.
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Add the remaining 1 tbsp. oil to the skillet. Add the shishito peppers and scallions and cook until browned in spots, 2 to 3 minutes. Add the ginger, garlic, and sauce and toss for 1 minute more. Mix in the beef. Serve the stir-fry with the rice. Garnish with sesame seeds.