Beef Steak Sichuan

• For steak:
• 1 1/2 lb. steak, flank, hanger, skirt or sirloin
• 2 T. Sichuan pepper corns, toasted and ground
• salt and black pepper
• For sauce:
• 1 to 2 T. Peanut oil
• 1 large shallot
• 1/2 medium onion
• 1 T. garlic
• 1 T. ginger
• 1/2 t. red pepper flakes
• 4 T. GF soy sauce
• 3/4 c. chicken stock
• 1/3 c. Mirin rice wine
• 3 to 4 star anise whole
• 1 to 2 t. brown sugar

1. For steak:
2. Criss-cross score steak. Sprinkle with both peppers and salt. Sear on high to brown both sides. Turn down heat and cook until rare to medium rare.
3. Saute shallots, onions in oil. Add garlic and ginger. Add all other ingredients and cook down until bubbly and glossy. Remove anise. Add sauce to meat pan to incorporate any drippings.

hanger, pepper, salt, peanut oil, shallot, onion, garlic, ginger, red pepper, soy sauce, chicken stock, rice wine, brown sugar

Taken from www.epicurious.com/recipes/member/views/beef-steak-sichuan-51694401 (may not work)