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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, combine the rice wine, chili paste, soy sauce, sichuan pepper and black pepper. Set aside. | 2. Heat a large skillet or wok over high heat until a bead of water sizzles and evaporates upon contact. Add 3 tbsp of the peanut oil, swirl to coat the pan, then wait one minute for the oil to heat up. | 3. Add the beef, spread it out evenly, and allow it to sizzle undisturbed for 2 minutes. Cook the beef for another 2 minutes, stirring occasionally, until the oil becomes clear again. Transfer the meat to a plate lined with paper towels to drain. | 4. Drain the wok of the oil and using a paper towel, wipe clean. Add remaining 1 tbsp oil and heat for 1 minute on medium-high. Add the chilies, garlic and ginger and stir-fry (30 seconds). Add the bell pepper and stir-fry 1 minute more. | 5. Add the beef to the pan and pour in the sauce, making sure to use a spatula to release any brown bits from the bottom of the pan. Toss in the scallions then transfer to a plate and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice wine	2	tablespoons		-	-	-	-
chili paste	1	teaspoon		-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
szechuan peppercorn	1	teaspoon	ground	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
peanut oil	4	tablespoons		477.36	0.0	0.0	54.0
steak	1	lb	sliced	557.6013	0.0	98.1016	15.368
red chilies	5			-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
ginger	1	teaspoon	julienned	1.6	0.3554	0.0364	0.015
bell pepper	1		sliced red	-	-	-	-
scallion	2		cut shredded	64.0	14.68	3.66	0.38

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.