Sichuan-Spiced Beef Stir-Fry with Crispy Rice Cakes and Charred Bok Choy

Prepare the rice cakes: Rinse 1.5 cups short-grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 2.5 cups vegetable broth. Bring to boil over high heat, then reduce to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Spread cooked rice on a parchment-lined baking sheet in a thin, even layer (about 1/2-inch thick). Let cool to room temperature, about 10 minutes.

While rice cools, prepare the beef: Pat 1.25 lbs beef sirloin or flank steak dry with paper towels. Slice against the grain into 1/4-inch thick strips. Set aside.

Toast the Sichuan peppercorns: In a small dry skillet over medium heat, toast 1.5 tbsp Sichuan peppercorns for 2-3 minutes until fragrant, shaking pan occasionally. Transfer to a spice grinder or mortar and pestle and grind coarsely. Set aside.

Prepare aromatics: Mince 6 garlic cloves and grate 1.5 tbsp fresh ginger root. Slice 4 dried red chili peppers in half lengthwise and remove seeds if less heat is preferred. Slice 3 scallions into 1-inch pieces, separating white parts from green parts. Set all aside.

Prepare bok choy: Wash 1.25 lbs bok choy thoroughly. Cut each head in half lengthwise, keeping the core intact so pieces hold together. Pat dry with paper towels.

Make the sauce: In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, and 1.5 tbsp sesame oil. Set aside.

Cut the cooled rice cakes: Once rice has cooled completely, cut into 2-inch squares using a sharp knife or bench scraper.

Pan-fry the rice cakes: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, place rice cake squares in the pan and cook 3-4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.

Char the bok choy: Add 1 tbsp vegetable oil to the same skillet over medium-high heat. Place bok choy halves cut-side down and sear for 3-4 minutes without moving until bottoms are deeply charred. Flip and cook 2 minutes on the other side. Transfer to a serving platter.

Sear the beef: Add 1 tbsp vegetable oil to the skillet and increase heat to high. Working in two batches to avoid overcrowding, add beef strips and sear 2-3 minutes per side until browned but still slightly pink in center. Do not stir for the first minute to develop a crust. Transfer seared beef to a clean plate.

Build the stir-fry: Reduce heat to medium-high. Add 1 tbsp vegetable oil to the skillet. Add white parts of scallions, garlic, ginger, and chili pepper halves. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.

Deglaze and finish: Pour the prepared sauce into the pan, scraping up any browned bits from the bottom with a wooden spoon. Return the beef to the pan along with the ground Sichuan peppercorns. Toss everything together for 1-2 minutes until beef is coated and heated through. Remove from heat and stir in green parts of scallions.

Plate the dish: Divide crispy rice cakes among four bowls or plates. Arrange charred bok choy halves alongside. Top rice cakes with the Sichuan-spiced beef and sauce. Garnish with 1 tbsp sesame seeds distributed evenly across all four servings. Serve immediately while rice cakes are still crispy.