Back to 4 servings 1 lb beef sirloin, thinly sliced against the grain 2 tbsp soy sauce, divided 0.5 tsp ground Sichuan pepper or timur, divided 2 tbsp vegetable oil or yak butter 4 dried long red chilies, broken into pieces 1 medium onion, thinly sliced 2 cloves garlic, minced 1 tbsp fresh ginger, minced 2 Roma tomatoes, chopped 0.25 cup water or beef stock 2 scallions, sliced salt, to taste fresh cilantro, for garnish, optional
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1 Step 1: Pat the beef dry and toss it with 1 tablespoon of the soy sauce and 1/4 teaspoon of the Sichuan pepper. Let it rest for 10 minutes.2 Step 2: Get a big skillet or wok smoking hot over high heat. Pour in the oil and fry the dried chilies for 30 to 45 seconds, until they smell toasty and fragrant, then lift them out and set them aside.3 Step 3: Stir-fry the onion for 2 to 3 minutes until it begins to soften. Add the ginger and garlic and cook for 30 to 45 seconds.4 Step 4: Add the chopped tomatoes and the remaining 1 tablespoon of soy sauce. Cook for 2 to 3 minutes until the tomatoes begin to break down.5 Step 5: Return the chilies to the pan. Add the beef in a single layer and stir-fry quickly for 3 to 5 minutes until browned on the outside but still tender. Cook in batches if the pan is crowded.6 Step 6: Pour in the water or stock and simmer for 1 to 2 minutes. Season with salt and the remaining Sichuan pepper.7 Step 7: Stir in the scallions, remove from the heat, garnish with cilantro if using, and serve immediately.getsaucepan.com/r/ec4a209b-4080-5d8f-b084-ed204d9e9d1c
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