Sichuan Pepper and Beef Stir Fry

Serves: 4

Ingredients:

•  1 Tbsp Sichuan Peppercorns
•  1 lb Lean Flat Iron or Sirloin Steak, cut into strips
•  2 Tbsp Sesame Oil
•  1 Tbsp Ginger Powder
•  1 Tbsp Roasted Garlic Flakes
•  1 cup Onions, julienned
•  1 cup Broccoli Florets
•  1/4 cup Green Peppers, julienned
•  1/4 cup  Red Peppers, julienned
•  1/4 cup Carrots, peeled and sliced thinly
•  2 Tbsp Low Sodium Soy Sauce
•  1/4 cup Dry Sherry
•  1 Tbsp  Red Pepper Flakes
•  1/4 cup Toasted sesame seeds

Instructions:

• Heat a dry skillet or wok to medium high heat.
• Add Sichuan Peppercorns and heat until fragrant (about 1-2 minutes) - stir or toss to prevent burning.
• Remove peppercorns from heat and using a mortar and pestle or a spice grinder, grind peppercorns.
• In a bowl add cut beef and peppercorns, toss or mix to coat meat with pepper - set aside.
• Add oil to skillet or wok and heat to medium high heat.
• Add onions, ginger and garlic - cook about 1 minute to heat onions and combine spices.
• Increase heat to high.
• Add meat, broccoli, green peppers, soy sauce and sherry - quickly stir fry by tossing and stirring meat and vegetables.
• Cook until steak is cooked through and vegetables have softened but are still crisp.
• Add red pepper flakes.
• Serve over rice or noodles and garnish with toasted sesame seeds.

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