It’s the kind of home-style stir fry that comes together in minutes but tastes like something much more complex. Perfect with a bowl of steamed rice, this is one of those dishes that fills the kitchen with an irresistible aroma and disappears just as quickly as you serve it.
Cut the beef into 1/8 of an inch thick slice (sirloin, top-loin, ranch steak, or flat iron will work well for this recipe.
Marinade it with salt, sugar, cornstarch, some white pepper or to taste, and 3 tbsp of the pickled liquid, which comes from the jar where you pickle your chilies. Mine chilies are homemade but you can definitely buy it from the store.
Mix 1/4 cup of pickled liquid with 1.5 tsp of cornstarch. Set it aside.
Heat the wok until it is smoking hot. Add a generous amount of oil. Toss in the beef. Cook until half of the beef changed color. Empty a center space. Add some garlic and ginger slices. Scoop in a tbsp of Sichuan dou ban jiang. Stir for a minute.
Toss in the pickled chilies. Keep cooking for a couple of minutes. Pour in the cornstarch pickled sauce mixture. Keep mixing until the sauce thickened up.
