Szechwan Beef and Peppers

• Serves 4
  
  1 pound flank steak, trimmed and sliced on the bias
  1 tablespoon Szechwan peppercorns, ground
  1 jalapeno, stemmed, minced with seeds
  3 tablespoons naturally brewed soy sauce
  3/4 cup Gosling's rum
  1 tablespoon sesame oil
  2 medium onions, sliced
  1 red bell pepper, sliced
  1 yellow bell pepper, sliced
  Kosher salt and freshly ground black pepper to taste
  Canola oil for cooking
  Steamed white and brown rice combo for serving

In a bowl, marinate the steak in Szechwan peppercorns, jalapeno, naturally brewed soy sauce, 1/4 cup rum, and sesame oil for at least 30 minutes. In a hot wok coated with 1 inch of oil, quickly shallow-fry the meat and set aside. In the same wok, add onions and peppers and stir-fry 2 minutes. Flambe with remaining rum, add back meat and heat through. Check for seasoning and serve over white-brown rice combo.

Serve with steamed brown/white rice combo for both dishes.

Wine Notes

Chateau Ste Michelle 2006 Columbia Valley Dry Riesling
A dry, crisp, refreshing style of Riesling – nice fruit flavors and great acidity. This pairs very well with Asian food in general, but especially spicier foods like the Wok-Stirred Drunken Shrimp and Mango.


Gosling’s Old Rum
A smooth and complex aged rum with notes of smoke and vanilla. Great as a digestive after a meal of Szechwan Peppercorn and Rum dishes!

• >>This recipe appears in Episode #506.
  
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