Szechuan Beef Stir-Fry with Velveted Tri-Tip, Ginger-Garlic Snap Peas, and Scallion Jasmine Rice

Rinse 1.5 cups uncooked jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 2.25 cups water and a pinch of salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Once cooked, remove from heat and let sit covered for 5 minutes.

While the rice cooks, prepare the beef. Slice 1.5 lbs raw tri-tip steak across the grain into very thin strips, about 1/8-inch thick. This is crucial for tenderness.

In a medium bowl, create the velveting marinade: whisk together 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, and 1 tbsp neutral oil. Add the sliced tri-tip to the bowl, toss thoroughly to coat every piece, and let marinate at room temperature for 20 minutes.

Prepare the vegetables: wash and remove the tough strings from 8 oz sugar snap peas. Core and slice 1 large red bell pepper into thin strips. Peel and mince a 2-inch piece of fresh ginger. Peel and mince 5 cloves of garlic. Slice the scallion bunch, keeping the white parts and dark green parts separate.

In a small bowl, whisk together the stir-fry sauce: combine 0.25 cup beef broth, 4 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp chili bean sauce, 1 tbsp honey, 1 tsp toasted sesame oil, and the remaining 1 tbsp cornstarch. Set aside.

Place 1 tsp Szechuan peppercorns in a dry wok or large skillet over medium heat. Toast for 2-3 minutes until fragrant, then remove and grind into a fine powder using a mortar and pestle or spice grinder.

Heat the wok or skillet over high heat with 2 tbsp neutral oil until shimmering. Add the marinated beef in a single layer (work in two batches if necessary). Sear undisturbed for 90 seconds to develop a deep brown crust, then toss and cook for another 60 seconds. Remove beef from the pan and set aside.

Wipe the pan if needed and add another 1 tbsp oil. Add the 8 oz snap peas and red bell pepper strips. Stir-fry over high heat for 3 minutes until vibrant but still crisp.

Add the minced ginger, minced garlic, and the white parts of the scallions to the vegetables. Stir-fry for 30-45 seconds until highly aromatic, being careful not to burn the garlic.

Return the cooked beef and any accumulated juices to the pan. Sprinkle the ground Szechuan peppercorns over the mixture.

Give the stir-fry sauce a quick whisk to re-incorporate the cornstarch, then pour it into the pan. Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the beef and vegetables.

Fluff the jasmine rice with a fork. Fold in the dark green parts of the scallions and the remaining 1 tsp toasted sesame oil.

Serve the Szechuan beef and vegetables immediately over the scallion jasmine rice.