Cooking Instructions
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Step 1
Bring the
Jasmine Rice (115 g)
and
Water (240 mL)
to a boil in a small sauce pot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
Step 2
Whisk together the
Egg (1)
,
Mirin (15 mL)
,
Corn Starch (7 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
in a medium bowl.
Step 3
Pat dry the
Flank Steak (1 piece)
with paper towels. Cut the steak into 1/4 inch slices against the grain and add to the marinade. Cover with plastic wrap and refrigerate until ready to use.
Step 4
In a small bowl, stir together the
Tamari Soy Sauce (80 mL)
,
Chipotle Peppers in Adobo Sauce (25 g)
,
Black Vinegar (15 mL)
,
Sambal (30 g)
, and
Granulated Sugar (8 g)
; set aside.
Step 5
Drain the excess marinade from the steak. Heat
Canola Oil (15 mL)
in a large sauté pan or wok over medium-high heat.
Step 6
When hot, add only HALF the beef and stir-fry until golden brown, about 5 minutes. Transfer the beef to a plate and repeat with the second batch. Transfer this batch to the plate and hold.
Step 7
Add more
Canola Oil (15 mL)
to the hot pan and add the
Dried Chili Peppers (5)
,
Fresh Ginger (9 g)
,
Garlic (3 cloves)
and
Red Bell Pepper (1)
and stir-fry for 5 minutes or until slightly browned.
Step 8
Add the sauce and bring to a boil, then return the beef to the pan and stir until all ingredients are incorporated.
Step 9
Divide the rice between two plates. Top with the Szechuan Steak and drizzle each serving with
Sesame Oil (5 mL)
. Garnish with the
Scallions (1 bunch)
and enjoy!
