Beef Stir Fry

Cut the flank steak in half against the grain, then slice each half into very thin slivers.

Toss the flank steak strips with cornstarch and set aside.

Chop the scallions, separating the whites and greens. Chop the red bell pepper, mince the garlic, and grate the ginger.

Heat an extra-large skillet or wok over high heat. Add sesame oil and swirl to coat.

Once hot, sear the beef slices until browned on all sides.

Move the beef to the side of the pan. Add more sesame oil, scallion whites, red bell peppers, Chinese chilies, garlic, and ginger. Stir fry for 3 to 4 minutes.

Add cooking sherry, soy sauce, black bean garlic sauce, black vinegar, and Szechuan peppercorns to the pan. Mix well.

If the sauce thickens too much, add water to loosen it.

Once the sauce reaches the desired consistency, add peanuts and scallion greens. Stir gently to combine.