Instructions

01
Mix the ground Sichuan peppercorns, kosher salt, and black pepper in a small bowl. Pat filet mignon slices dry with paper towels and coat each slice with the spice mixture, pressing gently so it adheres.
02
In a medium bowl, whisk together 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tbsp sherry. Toss the filet slices in this marinade and let sit for 10 minutes.
Herb says
This quick velveting step gives the steak that elusive silkiness you get at great Chinese restaurants.
03
While the beef marinates, stir together the hoisin sauce, remaining 1 tbsp soy sauce, remaining 1 tbsp sherry, chicken stock, rice vinegar, sugar, and remaining 1 tsp cornstarch to make the sauce. Set aside.
04
Heat a wok or large heavy skillet over high heat until just smoking. Add 2 tbsp peanut oil and swirl to coat.
05
Working in batches, sear the marinated filet mignon slices 30 seconds per side until just browned but still rare inside. Transfer to a plate and tent with foil.
Herb says
Don’t crowd the pan. Searing in batches keeps the steak from steaming, and that means maximal browning.
06
Lower heat to medium-high, add the remaining 1 tbsp peanut oil to the wok, then add the garlic, ginger, and black beans. Stir-fry for 30 seconds until aromatic.
07
Add the sliced chili and most of the scallions (reserve a handful of green tops for garnish) and stir-fry 1 minute.
08
Return the seared filet and any juices to the wok. Give the sauce mixture a quick stir and add it to the wok. Toss everything together for 1 minute until the sauce is glossy and coats the steak.
09
Remove from heat and immediately transfer to a serving platter. Scatter with reserved scallion greens.
Herb says
Acidic ingredients, like vinegar, go in at the end to keep their brightness. If you add vinegar too early, its punch evaporates.
10
Serve hot, preferably with steamed jasmine rice or a crisp vegetable side if you like.

Peppercorns & Filet-y: A Wok on the Wild Side

Ingredients

Instructions