Ever since Lori got me a wok for Christmas of 2020, there’s been no turning back. I’ve been rockin’ out with my wok out on a regular basis. So much so that my foodie friend Don Nguyen gifted me “The Wok: Recipes and Techniques” book by J. Kenji López-Alt. I highly recommend it if you want to really kick up your wok game.
He dispels many myths, especially the main one that has people thinking that you can’t properly wok stir fry at home because you don’t have a 3,000° jet flame burner, and that you can’t get the flavor essence of wok hei. You can. (Pouring the sauce down the sides of the wok helps with this. You can also play with a torch if you want. Kenji goes into it in the book.)
This is a simple recipe that tastes spectacular because of the authentic ingredients from China. The Chinese restaurants that completely cater to the uninitiated American palate make me sad. I want my Chinese food to taste like Chinese food, not American food.
I admit that the red bell peppers in this recipe do Americanize it somewhat. However, the Pixian Doubanjiang, Sichuan Peppercorns, Chinese Soy Sauce, and Shaoxing Wine are authentic, unique tasting ingredients that transport you to The Red Dragon.
(Don’t miss the note on preparing Sichuan Peppercorns.)
Sichuan Beef Noodle Stir Fry
- 1 Carbon Steel Wok
- 1 Wok Chuan also called a wok spatula
- 1 Infrared Thermometer Digital Temperature Gun For Wok temp, optional
- 1 Microplane
Stir Fry Ingredients
- 8 oz Top Sirloin Sliced into ¼" strips on a bias
- 8 oz Package KA-ME Chinese Noodles (Pre-cooked - follow package directions - cooks in 3 mins)
- 3 tbsp Grape Seed Oil, divided or other high heat cooking oil, like Avocado
- 1 Red Bell Pepper Batonnet sliced
- 2 cloves Garlic Thinly sliced
- 2 inch Knob of Ginger Grated on a microplane
- 2 Scallions sliced white to light green parts, dark green parts reserved
- 2 Scallion tops (dark green parts) ¼" cut on a bias for garnish
- 1 tbsp Pixian Doubanjiang
- 1 tsp Chinese Sichuan chili flakes or more to suit your desired spice level
- 2 tsp Sichuan Peppercorns See notes for proper preparation, if you don't already know how, for maximum enjoyment.
- 1 tsp Light Brown Sugar
- ½ tbsp Chinese Light Soy Sauce
- ½ tbsp Shaoxing wine
- ½ tsp MSG optional
- ¼ cup Toasted Sesame Oil
- After slicing on a bias, season with salt and pepper before preparing other ingredients
- Cook noodles to package instructions, drain and rinse with cold water. Set aside divided into two bowls.
- Whisk all sauce ingredients together. Re-whisk just before using at the end.
- Heat up a wok with 1 tablespoon of the cooking oil to 400. Check temperature with infrared temperature gun, or heat until oil is shimmering.
- Add the beef to the wok and do not disturb for 30-40 seconds. Stir fry the beef for another 30-40 seconds.
- Remove the beef from the wok and into a bowl. Set aside.
- Clean the wok using tongs and a bunched up wad of paper towels. Heat it up with the remaining 2 tablespoons of oil.
- Add in the minced ginger and sliced garlic and stir-fry until light brown or aromatic. About 30 seconds.
- Add the bell peppers and scallion bottoms to the wok and do a few quick stirs.
- Add the beef back in and do a few quick stirs.
- Re-whisk sauce, and pour down the edges of the wok so it slides down the sides. Do not pour over top.
- Continue to stir fry making sure everything is well blended with the sauce and all of the ingredients, about 30-60 seconds.
- Remove from heat and pour toasted sesame oil over top and stir in.
- Transfer over top of noodles in the two bowls using tongs. Spoon more sauce over if needed.
- Garnish with the scallions.
- Serve immediately.