Chinese Sichuan Beef
Sichuan, also known as Szechuan, is a province in China. It's the origin of Panda bears and Sichuan pepper. This spice is very common in Asian cuisine. It is not related to pepper and has a very special taste with a citrus note. Notably, Sichuan pepper creates a numbing sensation in your mouth. Try it sprinkled over your dish or use the remainder in a dish with beans or mushrooms.
- 1 lb sirloin beef cut into thin strips
- 12 oz vegetables see below, cut into thin slices
- 6-8 oz noodles see below, cooked
- 2 tbsp cooking sherry or wine
- soy sauce or tamari
- 1 tsp corn starch or arrowroot
- vegetable oil or sesame oil
Sichuan Culinary Spice Kit
-  Ginger, star anise, cinnamon, fennel, cloves
-  Sichuan pepper
- Broccoli, carrots, mushrooms
- Lo mein or any long thick noodles
- In a BOWL, mix beef with 1/4 cup soy sauce, Sichuan  spices, and up to half of the Sichuan  spices.
- Let marinate for 30 minutes to 2 hours.
- In a large PAN, heat 2 tbsp oil over high heat.
- Stir-fry beef (keep the marinade for later) for about 1 minute until it changes color.
- Take the beef out and set aside.
- In the same PAN, add 2 tbsp oil. Stir-fry vegetables over medium heat for 5 minutes.
- Add 1 tbsp soy sauce and sherry halfway.
- Add 1 cup of water, the marinade, and salt to taste.
- Cook over medium-low heat for about 5 minutes until the vegetables are just cooked.
- Dissolve starch in 1 tbsp water. Add the slurry to the PAN. Mix well.
- Stir in the noodles. Cook over low heat for 2 minutes.
- Return the beef and cook for about 1 to 2 minutes until it's just cooked.
- Sprinkle some Sichuan  spices on the plated meal (optional).
- Substitute beef with chicken breast.
- Substitute beef with tofu (see below).
- Cut tofu into 1/2-inch cubes.
- Mix the marinade without the tofu.
- Drain the tofu for 30 minutes in a large strainer.
- In cooking step 1), bake the tofu in the OVEN at 350°F until it turns brown. Set aside.
- Continue with steps 2) to 4) without changes.
- In step 5) substitute beef for tofu.