Sichuan Beef and Mushroom Stir-Fry with Crispy Rice
Ingredients
- 1 poundground beef
- 12 ouncesmushrooms (cremini or baby bella)
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- 1 teaspoonSichuan peppercorns
- ½ teaspoonred pepper flakes
- 2 tablespoonvegetable oil
- 2 stalksgreen onion
- ½ teaspoonsesame oil
Prep
- 01
Slice 12 ounces mushrooms into quarters.
- 02
Mince 4 garlic cloves.
- 03
Mince 1 tablespoon fresh ginger.
- 04
Slice 2 green onion stalks, separating white and green parts.
Method
- 01
Toast 1 teaspoon Sichuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Grind coarsely with the flat of a knife and set aside.
- 02
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add 1 pound ground beef and cook, breaking it apart, for 3-4 minutes until browned. Drain excess fat if needed and push beef to the side.
- 03
Add remaining 1 tablespoon oil to the pan. Add mushrooms and cook 3-4 minutes, stirring occasionally, until they begin to soften and release their liquid.
- 04
Add minced garlic and ginger, stir constantly for 30 seconds until fragrant.
- 05
Add 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon honey, the ground Sichuan peppercorns, and 1/2 teaspoon red pepper flakes. Toss everything together and cook for 1-2 minutes until sauce coats the beef and mushrooms.
- 06
Stir in 1/2 teaspoon sesame oil. Taste and adjust salt and spice to your preference. Transfer to a bowl and top with sliced green onion.
Spice Tips
For more heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For less heat, reduce both Sichuan peppercorns and red pepper flakes by half. A squeeze of fresh lime juice at the end brightens the spice.
Serve over steamed white rice or crispy chow mein noodles. The Sichuan peppercorns create a distinctive tingly, numbing heat — if you can't find them, substitute an extra 1/4 teaspoon red pepper flakes and a pinch of black pepper.