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Sichuan Beef Noodle Stir Fry

This is a flavorful and funky Chinese dish with that will delight with authentic flavors from using traditional Chinese-made ingredients, such as Shaoxing Wine, Sichuan Peppercorns, and Pixian Doubanjiang.
Prep Time45 minutes
Cook Time5 minutes
Marinating time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2
Author: Kevin Godbee

Equipment

  • 1 Carbon Steel Wok
  • 1 Wok Chuan also called a wok spatula
  • 1 Infrared Thermometer Digital Temperature Gun For Wok temp, optional
  • 1 Microplane

Ingredients

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

Garnish

  • 2 Scallion tops (dark green parts) ¼" cut on a bias for garnish

Sauce Ingredients

  • 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

Finishing

  • ¼ cup Toasted Sesame Oil

Instructions

Top Sirloin

  • After slicing on a bias, season with salt and pepper before preparing other ingredients
    Top Sirloin

Cook Noodles

  • Cook noodles to package instructions, drain and rinse with cold water. Set aside divided into two bowls.

Stir Fry

  • Whisk all sauce ingredients together. Re-whisk just before using at the end.
    Pixian Doubanjiang, Thai chili flakes, and Sichuan Peppercorns
  • 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.

Notes

Sichuan Peppercorns - How to Prepare
Don't just dump in the Sichuan Peppercorns like I did the first time, ruining the dish.
This is a special ingredient that will make your dish more authentic. Sichuan Peppercorns are completely different than black peppercorns, and come from a different plant. They are NOT spicy, but rather have a floral aroma, initially tasting bitter, then citrusy.
If you have enough of them in the dish, you will also get a tingling and numbing feeling on your lips and the tip of your tongue.
Preparing Sichuan Peppercorns - Check it out on RedHouseSpice.com