Spicy Beef with Fermented Black Beans and Scallions

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Ingredients

1. 1/2 cup vegetable oil
2. 1 1/2 tablespoons Sichuan peppercorns
3. 10 dried red chiles
4. 6 garlic cloves, thinly sliced
5. One 3-inch piece of fresh ginger, peeled and thinly sliced
6. 1 1/2 tablespoons fermented black beans, rinsed and chopped
7. 3/4 cup chicken stock or low-sodium broth
8. Salt
9. 1 1/2 pounds trimmed beef tenderloin, halved lengthwise and sliced 1/2 inch thick
10. 4 scallions, cut into 2-inch lengths
11. 1/4 cup cilantro leaves

1. Heat the oil in a small saucepan. Add the Sichuan peppercorns and cook over moderate heat until darkened, about 4 minutes. Strain the oil into a small bowl.
2. Heat 2 tablespoons of the strained oil in the saucepan. Add the chiles, garlic and ginger and cook, stirring, over moderate heat until the chiles darken, about 3 minutes. Add the black beans and cook for 30 seconds. Add the chicken stock and boil over high heat until reduced by half, about 3 minutes. Season lightly with salt.
3. In a large skillet, heat the remaining strained oil until shimmering. Season the meat with salt. Add half of the meat in a single layer and cook over high heat until browned and medium-rare, about 1 minute per side. Transfer to a platter and repeat with the remaining meat. Reheat the sauce and add the scallions. Pour the sauce over the meat, scatter the cilantro leaves on top and serve.