This is my take on my husband's favorite dish at the Chinese restaurant that he's frequented for over 15 years. They call it "Chef's Special Beef." It's a variation on Szechuan Dried Fried Beef, but I've never seen anything like it on a menu anywhere else. I have since learned that this is a Mongolian dish.
This is a spicy spicy dish so it's not for the heat-sensitive. The Thai basil elevates this dish from good to great. Without it, it's just not the same. —HalfPint
Test Kitchen Notes
Here's fusion at its best: a little French (leeks), a little Mexican (jalapeños), and a punch of Asian flavor (spicy chili bean sauce) make this a terrific and delicious stir-fry dish! The beef, leek, and chili combo is easy to make and so much better than take-out. We loved it, and I would definitely make it again. Those who are fearful of spice can moderate it to their tastes, but for me the level of heat is just right as it is. —Donna
4 to 6
beef, flank, or skirt steak, sliced as thinly as possible
leeks, cleaned and cut into 1/2-inch pieces, dark green leaves discarded
onions or shallots, thinly sliced
Thai basil leaves, lightly packed
garlic, thinly sliced
Sichuan chili bean sauce/paste (doubanjiang or toban djan).
light soy sauce (not low sodium)
Chinese rice wine or dry sherry
cooking oil, divided
In This Recipe
Combine beef and soy sauce in a bowl and set aside to marinate for about 1 hour.
Heat your skillet or wok over medium-high heat and add 1 tablespoon of oil, garlic, and onions. Stir-fry for about 1 minute -- it does not need to brown.
Add leeks and stir-fry for another 3 minutes until the leeks soften. Then add jalapenos and cook for another minute. Transfer the cooked vegetables to a bowl and set aside.
Wipe down the pan. Return it to high heat and add 2 tablespoons oil. Stir fry the beef until it's just cooked and add the rice wine or dry sherry. Cook for another 3 to 4 minutes.
Add the chili bean sauce/paste and mix well with the beef. Taste, and add more chili sauce or soy sauce if needed. The chili bean sauce is salty as well as spicy, so adjust to your preference.
Return the vegetables to the skillet/wok, and stir to combine all the ingredients. Add the basil, tossing to combine and wilt the basil. Taste again and add some salt, if it's not seasoned enough.
Serve with hot cooked rice.
Note: The sichuan chili bean sauce is sometimes called "broad bean paste". My favorite brand is labeled Pixian Broad Bean Paste. You can find it here:https://www.amazon.com/Sichuan-Pixian-Xian-Broad-Paste/dp/B00A9OF6NS/ref=sr_1_3_a_it?ie=UTF8&qid=1527073294&sr=8-3&keywords=doubanjiang&dpID=511%252Bd5YbIUL&preST=_SY300_QL70_&dpSrc=srch
There's a doubanjiang sauce from Lee Kum Kee, but it's not as good as this Pixian one and not sichuan. It's also quite salty. Use what you can get and adjust the seasoning accordingly.