Recipe revisions

Name: Elevated Szechuan Flank Steak with Crisp Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 0.5 lb Prime Flank Steak (thinly sliced against the grain into 1/8-inch thick pieces); 0.5 teaspoon Fine Sea Salt (for marinade); 1 teaspoon Toasted Sesame Oil (for marinade); 1 pinch Freshly Ground White Pepper; 1 Large Egg White; 3 tablespoon Cornstarch (2 tablespoons for marinade, 1 tablespoon for slurry); 4 tablespoon High-Smoke Point Oil (such as peanut, grapeseed, or canola oil; 1 tablespoon for marinade, 2 tablespoons for cooking beef, 1 tablespoon for stir-frying vegetables); 1 tablespoon Fresh Ginger (finely minced or grated); 1 tablespoon Fresh Garlic (finely minced); 0.75 cup Yellow Onion (cut into 1-inch wedges); 0.5 cup Organic Carrots (julienned or thinly sliced on the bias); 0.75 cup Bell Pepper Medley (red and green bell peppers, cut into 1-inch squares); 1 cup Crisp Celery Stalks (sliced on the bias); 1 cup Fresh Shiitake Mushrooms (stems removed, thinly sliced); 1 tablespoon Shaoxing Wine (Chinese cooking wine); 1 cup High-Quality Chicken Stock; 1 tablespoon Premium Oyster Sauce; 0.5 teaspoon Sichuan Chili Bean Paste (Doubanjiang) (adjust to preferred spice level); 1 teaspoon Cane Sugar; 1 tablespoon Light Soy Sauce (for initial seasoning); 2 tablespoon Water (for cornstarch slurry); 6 pieces Dried Szechuan Red Chilies (whole, stemmed, and deseeded); 0.5 teaspoon Szechuan Peppercorns (whole, toasted and ground); 2 tablespoon Fresh Scallions (thinly sliced, for garnish); 1 teaspoon Toasted Sesame Seeds (for garnish); 1 teaspoon Chili Oil (for finishing, optional)

Compare every iteration, see the accompanying notes, and jump straight into the version you need.

Szechuan BeefRev 1

Watch preparation: https://www.youtube.com/watch?v=SQGZqZYz7Ms

Elevated Szechuan Flank Steak with Crisp VegetablesRev 2

For an even deeper Szechuan kick, toast the whole Szechuan peppercorns in a dry pan for 1-2 minutes until fragrant, then coarsely grind them before adding to the wok. Using different colored bell peppers not only adds visual appeal but also subtle flavor nuances. Ensure your wok or pan is very hot before adding ingredients to achieve proper 'wok hei' or 'breath of the wok'.

Title	Revision	Note	Actions
Szechuan Beef	1	Watch preparation: https://www.youtube.com/watch?v=SQGZqZYz7Ms
Elevated Szechuan Flank Steak with Crisp Vegetables	2	For an even deeper Szechuan kick, toast the whole Szechuan peppercorns in a dry pan for 1-2 minutes until fragrant, then coarsely grind them before adding to the wok. Using different colored bell peppers not only adds visual appeal but also subtle flavor nuances. Ensure your wok or pan is very hot before adding ingredients to achieve proper 'wok hei' or 'breath of the wok'.