Szechuan Beef Stir-fry

Ingredients:

• 0.5 kg flank steak, cut in half lengthwise and thinly sliced ​​across the grain
• 2 tablespoons lightly salted soy sauce
• 2 tsp cornstarch
• 1 cucumber, peeled and seeded, halved lengthwise and cut into 2cm pieces.
• 2 stalks celery, chopped + a few leaves for serving
• 3 tbsp. black bean sauce
• 4 pickled hot cherry peppers, sliced ​​+ 2 tablespoons marinade
• 2 tablespoons of vegetable oil
• 2 cloves garlic, crushed
• 1 tbsp. chopped fresh ginger
• 1 teaspoon of mixed peppercorns
• 4 cups of cooked jasmine rice

Preparation:

1. In a large bowl, toss the steak pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. In a separate bowl, combine the cucumber and celery.
2. In a small bowl, combine the black bean sauce with the remaining 1 tablespoon soy sauce, 1 teaspoon cornstarch, the cherry pepper brine, and 1/4 cup water.
3. In a large nonstick skillet, heat 1 tablespoon of vegetable oil over high heat. Add the cucumber-celery mixture and cook, undisturbed, for 1 minute. Stir and continue cooking, stirring occasionally, until the vegetables are crisp-tender, 1-2 minutes. Transfer to a bowl.
4. Heat the remaining 1 tablespoon of oil in the same skillet. Add the steak, spreading it out in a single layer. Cook until browned on the bottom, about 1 minute. Stir-fry and continue cooking, stirring, until almost cooked through, another 1 minute. Add the garlic, ginger, and pepper and cook, stirring, until the meat is cooked through, another 1-2 minutes.
5. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until the meat is glossy, about 1 minute. Stir in the cucumbers and celery.
6. Serve the stir-fry with cooked rice. Garnish with celery leaves.