Sichuan-Style Beef and Cabbage Stir-Fry
Ingredients
- 1 poundground beef
- 1 head, about 1.5 poundsnapa cabbage
- 2 tablespoonvegetable oil
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 2 tablespoonrice vinegar
- 1 teaspoonSichuan peppercorns
- 2 wholedried red chilies
- 1 teaspoonsesame oil
- ½ teaspoonsugar
- 2 stalksscallions
- 1 teaspoonsesame seeds
Prep
- 01
Slice napa cabbage into 1-inch pieces (about 8 cups).
- 02
Mince 4 garlic cloves and 1 tablespoon fresh ginger.
- 03
Slice 2 scallions on the bias.
Method
- 01
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, for 5–7 minutes until browned. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the pan. Toast 1 teaspoon Sichuan peppercorns and 2 dried red chilies for 30 seconds until fragrant, then add minced garlic and ginger and stir for 30 seconds.
- 03
Add the sliced cabbage and stir-fry for 3–4 minutes until it just begins to soften but still has crunch.
- 04
Return the beef to the pan. Add 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1/2 teaspoon sugar, and 1 teaspoon sesame oil. Toss everything together and cook for 1–2 minutes until heated through.
- 05
Taste and adjust seasoning. Transfer to a serving bowl, top with sliced scallions and 1 teaspoon sesame seeds, and serve over rice.
Spice Tips
The dried chilies and Sichuan peppercorns give this dish a complex, lingering heat and tingle. For milder heat, remove the chili pods before serving or omit them entirely. For extra punch, add a pinch of cayenne pepper or a drizzle of chili oil at the end. A squeeze of fresh lime juice brightens the finish.
Sichuan peppercorns create a distinctive numbing tingle—if you can't find them, substitute 1/2 teaspoon red pepper flakes for pure heat. Serve over steamed white rice or brown rice to soak up the sauce.