Ingredients
- For the beef & marinade:
- 600g skirt steak, thinly sliced against the grain, approx. 3-5mm
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon shaoxing wine
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- For the rest of the dish:
- 1 clove garlic, minced
- 1 Thai bird's eye chilli, minced (according to heat tolerance)
- 1/2 teaspoon sugar
- 1 tablespoon sesame seeds
- 2 teaspoons Szechuan peppercorns, ground
- 2 tablespoons vegetable oil
- 1 teaspoon rice vinegar
- 1 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
Method
- Very thinly slice the skirt steak against the grain (it should be partially frozen to make this easier), and add it to a medium bowl. Add the water, cornstarch, vegetable oil, Shaoxing wine, baking soda, and salt. Mix well, and marinate for 30 minutes.
- After the beef is finished marinating, bring a medium pot of water to a boil. Add the beef, and blanch for 45 seconds to 1 minute, just until it turns mostly opaque (it’s ok if it’s still a little pale pink in spots). Drain well and transfer the beef to a mixing bowl.
- Add the garlic, chili, sugar, sesame seeds, and Sichuan chili flakes to the beef in little piles next to each other. Heat 2 tablespoons of vegetable oil in a small pan, and pour over the garlic, chili, and sesame seeds.
- Add the vinegar, oyster sauce, light soy sauce and dark soy sauce,. Toss and serve.
Product used in recipe
- Lee Kum Kee - Premium Dark Soy Sauce
