Ingredients:

• 1 tablespoon Sichuan Peppercorns
• 1 pound lean flat iron or sirloin steak, cut into strips
• 2 tablespoons sesame oil
• 1 tablespoon Ground Ginger
• 1 tablespoon Garlic Flakes
• 1 cup onions, julienned
• 1 cup broccoli florets
• 1/4 cup green peppers, julienned
• 1/4 cup red peppers, julienned
• 1/4 cup carrots, peeled and sliced thinly
• 2 tablespoons low sodium soy sauce
• 1/4 cup dry sherry
• 1 tablespoon Red Pepper Flakes
• 1/4 cup scallions, cut thinly on the bias

Directions:

1. Heat a dry skillet or wok to medium high heat.
2. Add Sichuan Peppercorns and heat until fragrant (about 1-2 mins) - stir or toss to prevent burning.
3. Remove peppercorns from heat and using a mortar & pestle or a spice grinder, grind peppercorns.
4. In a bowl add cut beef and peppercorns, toss or mix to coat meat with pepper - set aside.
5. Add oil to skillet or wok and heat to medium high heat.
6. Add onions, ginger and garlic - cook about 1 minute to heat onions and combine spices.
7. Increase heat to high.
8. Add meat, broccoli, green peppers, soy sauce and sherry - quickly stir fry by tossing or stirring meat and vegetables.
9. Cook until steak is cooked through and vegetables have softened but are still crisp.
10. Add Red Pepper Flakes - 1 tablespoon is what we used - but add more or less to desired heat level.
11. Serve over rice or noodles and garnish with scallions

Serves: 4

Nutritional Information (per serving):

Calories
Protein g
Carbs g
Cholesterol mg
Fat g
Sat Fat g
Trans Fat g
Fiber g
Sodium mg
Sugar g