Slice the flank steak about 1/4 inch thick against the grain. Cut perpendicular to the muscle fibers.
Don’t marinate the steak at room temperature for longer than 30-40 minutes. If a longer marinating period is desired, refrigerate the meat in the marinade.
Substitute sambal Oelek or crushed red pepper flakes for the dried red chiles. Start with 1/2 tablespoon Sambal Oelek or 1/4-1/2 teaspoon red pepper flakes. Add more if desired.
To rehydrate the dried red chiles, place them in a small bowl and cover them with lukewarm water. Let them sit in the water for about 30 minutes, turning a couple of times. Use tongs to turn the chiles, as the water will inevitably have some of the pepper oil in it. Drain them well and then use them in the recipe as directed.
Szechuan Peppercorns can be difficult to find. Substitute regular black peppercorns with coriander seeds, and lemon zest in this ratio.
Don’t overcook the peppers and onions, as you want them crisp tender, which is hot and cooked but with a little snap left to it.
Other vegetables to consider adding are carrots, water chestnuts, and green onions.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
I do not recommend freezing this dish as the bell peppers will not remain crispy. You can, however, freeze the flank steak, making it easier to cut thinly. Or freeze the flank steak soaking in the marinade
Ingredients
Szechuan Sauce
⅔ cup low-sodium beef broth
½ cup low-sodium sauce
3 tablespoons oyster sauce or hoisin sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil
3 tablespoons brown sugar
2 tablespoon cornstarch
1 1/2 tablespoon Szechuan peppercorns
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