Another beef stir-fry

Our specialty market has been selling a lovely cut of steak recently which has been named after the owner, Pete. They call it the Pedro steak. Since it’s unique to this store in Denver, you should look for flat iron steak or hangar steak.

I used some unusual ingredients which won’t be in everyone’s pantry. Substitutions are indicated in italics.

Steak stir-fry
Garden greens (kale, mustard and mizuna)
2 tbsp vegetable oil, or more as needed
3/4 lb. flat iron steak, sliced thin against the grain
3 tbsp dark soy sauce, divided – regular soy sauce
3 shaoxing wine, divided – dry white wine
2 tsp Szechuan peppercorns – black pepper
1 tsp black mustard seeds – ½ tsp mustard powder
½ medium onion, sliced into half moons
1 0r 2 scallions, white and light green parts
2 cloves garlic, sliced
1 or 2 tsp sesame oil (to taste)

Place the sliced steak in a medium bowl. In a separate bowl combine 2 tbsp wine and 2 tbsp soy sauce. Mash the Szechuan peppercorns and mustard seeds in a mortar and pestle. Add to the wine and soy sauce. Pour over the steak and toss to coat. Allow steak to marinate for 30 minutes.

In a wok or large sauté pan, heat oil over moderately high heat (7 of 10 on my electric range dial) until starting to smoke. Add the beef and cook, tossing constantly, for 1 1/2 minutes. Remove to a bowl, cover it with foil and set it aside.

Add a little more oil to the pan. When hot, add onions. Cook, tossing constantly, for 2 minutes. Add garlic and cook 1 more minute. Add scallion and cook 1 minute. Add beef back to the pan or wok. Add garden greens. Add remaining tbsp each of wine and soy sauce. Toss for a minute or two until the beef is hot. Remove from heat and toss with scallions and sesame oil.

Serve over white or brown rice or your favorite Asian noodles.