Sichuan "Philly" Cheesesteak Bao Buns

• •1.5 lb Beef sirloin or ribeye (very thinly sliced against the grain (partially freeze for easier slicing))
• •1 piece Yellow onion (thinly sliced)
• •1 piece Green bell pepper (thinly sliced)
• •1 piece Red bell pepper (thinly sliced)
• •4 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •1 tsp Sichuan peppercorns (toasted and ground (or 1/2 tsp Sichuan chili oil for extra heat))
• •1 tsp Dried red chili flakes (or to taste)
• •1 tbsp Dark soy sauce
• •3 tbsp Light soy sauce
• •2 tbsp Brown sugar
• •1 tbsp Rice vinegar
• •1 tsp Chinese five-spice powder
• •2 tbsp Cornstarch
• •1 cup Water (for slurry)
• •2 tbsp Vegetable oil
• •16 pieces Steamed bao buns (store-bought, prepared according to package directions)
• •4 pieces Scallions (thinly sliced, for garnish)
• •1 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Prepare the 'Hoisin-Style' Sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, brown sugar, rice vinegar, and five-spice powder. In a separate small bowl, combine the cornstarch with 1/4 cup cold water to create a slurry. Set both aside.

2. 2

   Sear the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the thinly sliced beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned but still slightly pink in the center. Remove the beef from the wok and set aside.

3. 3

   Sauté Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion, green bell pepper, and red bell pepper. Sauté for 3-4 minutes until softened but still crisp-tender.

4. 4

   Add Aromatics and Spice: Push the vegetables to one side of the wok. Add the minced garlic, grated ginger, ground Sichuan peppercorns, and dried red chili flakes to the empty side of the wok. Sauté for 30 seconds until fragrant.

5. 5

   Combine and Glaze: Return the seared beef to the wok with the vegetables and aromatics. Pour in the prepared 'Hoisin-Style' Sauce. Stir well to combine. Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the beef and vegetables.

6. 6

   Prepare Bao Buns: While the filling is cooking, steam the bao buns according to package directions. This typically involves steaming in a bamboo steamer over boiling water or in a microwave for a few minutes until hot and fluffy.

7. 7

   Assemble and Serve: Carefully open each steamed bao bun. Fill each bun with a generous spoonful of the Sichuan 'Philly' cheesesteak mixture. Garnish with fresh sliced scallions and chopped cilantro. Serve immediately.

Chef's Tips

• 💡For easier slicing, place your beef in the freezer for 20-30 minutes before slicing. This will firm it up, allowing you to get super thin, even slices.
• 💡Adjust the amount of Sichuan peppercorns and chili flakes to your friend's preferred level of heat and 'mala' (numbing spice).
• 💡Don't overcrowd the wok when searing the beef; this ensures a good sear rather than steaming. Cook in batches if necessary.