Instructions

01
In a small bowl, stir the cornstarch with 2 tablespoons of water to make a slurry. Set aside.
02
Blanch the broccoli florets in boiling salted water for 1 minute until bright green, then drain and run under cold water to stop cooking.
Herb says
Shocking the broccoli sets color and keeps things crisp, not mushy.
03
Heat a wok or large skillet over medium-high until just smoking. Add vegetable oil and swirl.
04
Add Sichuan peppercorns and cook for 30 seconds until fragrant but not burnt.
Herb says
Blooming the peppercorns in oil releases their aromatic compounds, this is how you perfume an entire dish in one swoop.
05
Add ground beef and cook, breaking it up, until mostly browned, about 3 minutes.
06
Push the beef to the side. Add garlic, scallions, and chili bean paste to the center. Stir-fry for 1 minute until the paste darkens and smells amazing.
07
Pour in Shaoxing wine and soy sauce, scraping up any browned bits. Return broccoli to the pan and toss everything together until evenly coated.
08
Stir in the cornstarch slurry and cook for another minute, until the sauce thickens and clings to the beef and broccoli.
Herb says
Slurry goes in at the end to keep things glossy, not gluey.
09
Serve hot, scattered with extra scallions if you like.

HERB