Szechuan Beef With Garlic Scapes

• 1 (1 1/2 to 2-lb.) beef strip steak, cut against the grain into 1/8-1/4 in. strips
• 1 large egg, beaten
• 1/2 teaspoon table salt
• 1 tablespoon plus 1/3 cup vegetable oil, divided
• 1/2 cup beef stock
• 3 tablespoons granulated sugar
• 3 tablespoons rice vinegar
• 2 tablespoons mirin (sweet sake)
• 2 tablespoons soy sauce
• 1 tablespoon chili oil (such as Lao Gan Ma)
• 1 tablespoon fermented chili bean sauce (such as Lee Kum Kee)
• 1/2 cup plus 1 Tbsp. cornstarch, divided
• 1 bunch garlic scapes, woody ends trimmed and cut into 2-in. pieces
• 3 to 4 de arbol chiles
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 yellow onion, sliced
• 1 tablespoon fresh minced ginger
• 1 tablespoon fresh minced garlic
• Steamed rice, for serving
• Toasted sesame seeds, for garnish

1. Heat remaining 1/3 cup vegetable oil in a large nonstick skillet or wok over medium-high. Add coated beef strips to skillet in a single layer; cook, undisturbed, until golden brown, 2 to 3 minutes. Flip and brown on other side, 1 to 2 minutes. Transfer beef to a plate.

beef strip steak, egg, salt, vegetable oil, beef stock, granulated sugar, rice vinegar, mirin, soy sauce, chili oil, fermented chili bean sauce, cornstarch, garlic, uerbol chiles, red bell pepper, green bell pepper, yellow onion, ginger, garlic, rice, sesame seeds

Taken from www.myrecipes.com/recipe/Szechuan-beef-garlic-scapes (may not work)