Sliced Beef in Green Pepper Soup

This recipe I used  the Anaheim peppers, which are roasted until their skins blister and char, developing a deep, smoky complexity. But you can pick any spicer green peppers as well. These charred peppers are then finely chopped and combined with fragrant ginger, garlic, soy sauce, and the signature Sichuan peppercorns to create a flavor-packed sauce that infuses every element of the dish.

The thinly sliced beef cooks quickly in the hot, peppery broth, ensuring it remains tender and juicy. Meanwhile, the fresh, crunchy bean sprouts provide a refreshing contrast, balancing out the robust spices. It's a harmonious interplay of textures and tastes that is quintessentially Sichuan in style.

This soup is the perfect antidote to a chilly day, with its soothing warmth and invigorating heat. But beyond its ability to comfort and nourish, this Sliced Beef in Green Pepper Soup also showcases the vibrant, distinctive flavors that make Sichuan cuisine so beloved around the world.

Ingredients:
- 1 lb thin sliced beef (very thin hot pot-ready beef, no need to marinate)
- *If using a piece of steak and slicing it yourself, marinate the beef with: 100g water, 1 tsp salt, 1/2 tbsp sugar*
- 1/2 lb bean sprouts
- Pepper Sauce:
- 4 Anaheim peppers
- 2 tbsp chopped ginger
- 4 tbsp chopped garlic
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Sichuan peppercorns
- 2 tbsp cooking oil
- For the Soup:
- 2 tbsp cooking oil
- 1 tbsp chopped garlic
- 1/2 tbsp chopped ginger
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1000 ml (4 cups) water

Ingredients:
- 1 lb thinly sliced beef (hot pot-ready or slice a steak yourself)
- 1/2 lb bean sprouts
- Pepper Sauce:
- 4 Anaheim peppers
- 2 tbsp chopped ginger
- 4 tbsp chopped garlic
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Sichuan peppercorns
- 2 tbsp cooking oil
- For the Soup:
- 2 tbsp cooking oil
- 1 tbsp chopped garlic
- 1/2 tbsp chopped ginger
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1000 ml (4 cups) water

Instructions:
1. Make the pepper sauce: In a dry, heated wok, roast the Anaheim peppers until the skin is charred and blistered ("tiger skin"). Remove the peppers, chop them finely, and place in a bowl. Add the chopped ginger, garlic, soy sauce, oyster sauce, and Sichuan peppercorns. Mix well. Heat the 2 tbsp of cooking oil and pour it over the pepper sauce mixture. Stir to combine.
2. For the soup: In a clean wok, heat 2 tbsp of cooking oil over medium-high heat. Add the chopped garlic and ginger and stir-fry for 30 seconds until fragrant.
3. Add 2/3 of the prepared pepper sauce to the wok and stir-fry for 1-2 minutes until the flavors are combined and fragrant.
4. Pour in the 1000 ml (4 cups) of water and bring to a boil. Add the soy sauce and oyster sauce. Reduce heat and let the soup simmer.
5. Carefully add the thinly sliced beef to the simmering soup. The beef will cook quickly, so do not overcook