Szechuan Beef with Garlic Scapes

Do you want to experiment with garlic pods? This takeaway version of Sichuan beef is the perfect start. The beef is tender and the vegetables crunchy, all doused in a thick sauce that's both tangy and sweet. Garlic pods, which have a milder garlic flavor and a stringy texture, are in fashion in late spring and early summer. You'll find them at local farmers ' markets, food stalls, and international markets, where you can also try chili oil (lao gang ma) and fermented chili bean paste (doubanjiang) — as a last resort, fermented black bean paste will do. Do not forget to trim the woody tips from the tops and bottoms of the legs.
Combine the beef strips, egg, salt, and 1 tablespoon of oil in a medium bowl. Mix well and let stand for 15 minutes.Whisk together the beef stock, sugar, vinegar, mirin, soy sauce, chili oil, bean sauce, and 1 tablespoon cornstarch in a small bowl; set aside.Drain the liquid from the beef strips. Add the remaining 1/2 cup cornstarch and stir to coat.Heat the remaining 1/3 cup vegetable oil in a large nonstick skillet or wok over medium-high heat. Place the buttered beef strips in a single layer on the pan; cook, without stirring, until golden brown, 2 to 3 minutes. Flip and saute on the other side for 1-2 minutes. Transfer the beef to a plate.Add the garlic pods, arbol chili, bell pepper, and onion to the pan; cook, stirring frequently, for 2 minutes. Add the ginger and garlic; cook, stirring frequently, until fragrant, 1 minute. Combine the beef stock mixture with the vegetable mixture; cook, stirring frequently, until the sauce begins to thicken, about 3 minutes. Add the beef to the mixture and toss to combine. Serve immediately with rice and sprinkle with toasted sesame seeds.