Ingredients: beeftop round (200 grams), 10 finger chili peppers,ginger (3 slices), green onions (2 stalks)Marinade: Haitian Golden Standardsoy sauce
mixed with 1 tablespoon of Haitian Golden Standard soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of cornstarch, 1/3 tablespoon of chicken powder, and 1/5 tablespoon of sugar,Seasoning oil (1 cup), 1/2 tablespoon of Haitian Golden Standard soy sauce,chili powder (1 tablespoon), Sichuan pepper powder (1 tablespoon),chili oil (1 tablespoon), 1 tablespoon of cooking wine, 1/3 tablespoon of chicken powder, 1/6 tablespoon of sugar, 1/3 tablespoon of salt, and 1/3 tablespoon of sesame oilPreparation:
Beefslice the beef against the grain into threads, add 1 tablespoon of Haitian Golden Standard soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of cornstarch, 1/3 tablespoon of chicken powder and 1/5 tablespoon of sugar, mix well, marinate for 30 minutes.2 Remove the stems from the finger chili peppers and cut them into rings;Slice the ginger into pieces, cut the green onions into segments, separate the white part and the green part.3 Heat 1 cup of oil in a wok, add the beef threads to fry over medium heat for 5 minutes until they are dry and slightly crispy. Remove and drain the excess oil.4 Heat 2 tablespoons of oil in a pan, stir-fry the ginger pieces and white part of green onions with the finger chili peppers over low heat. Add 1 tablespoon of chili powder, 1 tablespoon of Sichuan pepper powder and 2 tablespoons of water, stir well, then add the beef threads and stir-fry for another minute.5 Pour in 1 tablespoon of cooking wine, 1 tablespoon of chili oil, 1/3 tablespoon of chicken powder, 1/2 tablespoon of Haitian Golden Standard soy sauce, 1/6 tablespoon of sugar, and 1/3 tablespoon of salt, stir well until fully flavored.
6 Add the green part of the onions, stir-fry for another minute. Pour in 1/3 tablespoon of sesame oil and serve immediately.
1 Chef's Tips1 It is recommended to choose yellow beef without white sinew; if there are white sinews in the beef, they should be removed when cutting to avoid affecting the taste of the dish.



2 Using Sichuan pepper powder and chili powder can increase the numbing and spicy flavor of the beef threads. Do not use Sichuan peppers for seasoning, as you would need to pick them out while eating and be careful not to bite into a Sichuan pepper.3 To make the beef threads taste even better, it is suggested to first boil the beef in water before slicing it into strips, then frying and stir-frying it to prepare the dish.



4 When adding the beef threads to hot oil for frying, constantly stir to prevent them from sticking together. Fry until they are dry and slightly crispy.



Heat 2 tablespoons of oil in a pan over low heat, stir-fry the ginger slices, scallion whites, and chili peppers.



Add 1 tablespoon of red pepper flakes, 1 tablespoon of Sichuan pepper powder, and 2 tablespoons of water. Stir-fry until well combined, then add the beef strips and stir-fry for 1 minute.



Add 1 tablespoon of cooking wine, 1 tablespoon of chili oil, 1/3 teaspoon of chicken powder, 1/2 teaspoon of Golden Label Oyster Sauce from Haitian, 1/6 teaspoon of sugar, and 1/3 teaspoon of salt. Stir-fry until well combined.



Chef's Tip
1. It is recommended to choose yellow beef without white tendons; if the beef does have white tendons, they should be removed before cutting to avoid affecting the texture of the finished dish.
2. Using Sichuan pepper powder and red pepper flakes can enhance the spiciness and numbing flavor of the beef strips. Do not use Sichuan peppercorns as they need to be picked out while eating, which can be dangerous.
3. Marinate the beef strips before frying and stir-frying to make them taste drier and more fragrant. You can first blanch the beef in water, then slice it into strips, fry it, and stir-fry it to complete the dish.
4. When adding the beef strips to hot oil for frying, constantly stir to prevent sticking. Fry until slightly golden brown and dry before removing from heat.