Name: Szechuan Beef Stir-Fry with Bok Choy and Quick-Pickled Carrots
Prep time: 25 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Sichuan / Chinese
Ingredients: 600 g Thin-sliced beef flank; 480 g Baby bok choy, halved lengthwise; 160 g Carrots, julienned; 80 ml Rice vinegar (for quick-pickle brine); 25 g Granulated sugar (for brine); 80 ml Water (for brine); 1/2 tsp Salt (for brine and seasoning); 8 tbsp Szechuan peppercorn oil sauce (tamari, chili oil, black bean paste optional, garlic) — store-bought or homemade; 4 tsp Fresh ginger, minced; 4 tsp Fresh garlic, minced; 4 tbsp Neutral oil (vegetable, grapeseed, or peanut) for stir-frying; 1 tsp Cornstarch (for light velvet on beef, optional but recommended); 1 tbsp Tamari or soy sauce (for velveting/marinade); 4 tsp Toasted sesame seeds; to taste Black pepper (optional)

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