Crazy Szechuan Beef and Messy Corn with Shishito

foodnetwork.com

AnnaV

subheading: Steak and Marinade:

1 ¼ to 1 ½ pounds flat iron steak, flank steak or thin-cut sirloin steak

3 tablespoons cornstarch

2 tablespoons rice wine vinegar

1 tablespoon soy sauce or low-sodium soy sauce

1 ½ teaspoons ground cumin

1 ½ teaspoons ground Szechuan peppercorns

1 ½ teaspoons ground turmeric (only if not using fresh; see Vegetables and Sauce)

subheading: Vegetables and Sauce:

1 ½ inches ginger root

1 ½ inches turmeric root (OR add ground turmeric to marinade; see Steak and Marinade)

4 cloves garlic

About ⅓ cup soy sauce or low-sodium soy sauce

2 tablespoons Shaoxing rice wine or dry sherry (a fat splash)

1 tablespoon sweet chile sauce, chile garlic sauce or sriracha

1 tablespoon toasted sesame oil

1 tablespoon cornstarch

1 large carrot

1 red field pepper or other mild pepper, such as bell

4 to 5 scallions or 2 thin leeks, trimmed

4 to 5 tablespoons peanut oil or other neutral oil

A handful of small dried Asian chile peppers, optional

Toasted sesame seeds, for garnish, optional

Messy Corn and Shishito Peppers, recipe follows

subheading: Messy Corn and Shishito Peppers:

3 ears corn on the cob

About 2 tablespoons peanut oil or other neutral oil

One 8-ounce package or about 20 to 24 shishito peppers

2 cloves garlic, thinly sliced or grated

1 inch ginger root, grated or chopped

1 tablespoon chile garlic sauce or sriracha

1 tablespoon soy sauce or low-sodium soy sauce

1 tablespoon rice wine vinegar

About 1 teaspoon toasted sesame oil

2 scallions, sliced

A handful of cilantro leaves, coarsely chopped or picked

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