Szechuan-Style Beef with Blistered Shishito Peppers and Green Beans
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Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 8 ouncesgreen beans
- 4 ouncesshishito peppers
- 1/4 ounceginger
- 1 clovegarlic
- 1 tablespoonsesame oil
- 12 ouncesground beef
- 2 tablespoonsgluten-free soy sauce
- 3 packetshoisin sauce
- 1/2 teaspoonground Szechuan peppercorns
What You’ll Need
- canola oil
- kosher salt
- 6" small pot with lid
- 10" medium pan
In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.
While rice cooks, rinse all produce. Trim and discard ends of green beans (line up the ends to trim them all at once). Trim and discard shishito stems, then halve crosswise. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Thinly slice garlic.
Sauté green beans and shishitos
Heat 1 teaspoon canola oil and ½ teaspoon sesame oil in a medium pan over medium-high heat. When oil is shimmering, add green beans and shishitos. Cook, stirring, until blistered and slightly tender, 4–5 minutes. Transfer blistered shishitos and green beans to a plate, reserving pan for the next step.
Pat beef dry with paper towel. Return pan from green beans to medium-high heat with remaining sesame oil. When oil is shimmering, add beef. Season with ¼ teaspoon salt and cook, breaking up, until browned, 3-5 minutes.
While beef cooks, in a small bowl, stir together soy sauce, hoisin sauce, Szechuan pepper, scallion whites and light greens, ginger, and garlic. Once beef is browned, add sauce to pan, still over medium-high heat, and cook, stirring, until sauce is bubbling and beef is coated, about 2 minutes.
Plate Szechuan-style beef
Divide rice between serving bowls. Top with blistered shishitos and green beans and Szechuan-style beef. Garnish with scallion dark greens and dig in!