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1
For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together.
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2
Add in the cubed beef and set aside to marinate for 15 minutes.
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3
For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil.
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4
Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry.
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5
When the ingredients have come to a boil, whisk in the slurry.
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6
Cook the mixture for 1 minute, then remove from the heat and set aside.
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7
For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot.
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8
Turn the heat down to medium and place the marinated beef into the pan.
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9
Cook until just seared, then remove from the pan.
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10
Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles.
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11
Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized.
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12
Return the beef to the pan, and then add the sauce.
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13
Serve with rice or noodles and seasonal vegetable of choice.
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14
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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15
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
