Turn to star chef Jet Tila for all things Asian. Tila’s multi-ethnic culinary background instilled in him an encyclopedia knowledge of ingredients and techniques that he’s only too happy to share with us. This lightning-fast Szechuan beef needs little more than a minute in the wok to delight everyone at the table. 

Although I specified flank steak for this recipe, filet mignon is an amazing choice! It cooks and eats like butter, super tender. This is a drier stir-fry, meaning there’s not a lot of natural gravy. If you love a ton of sauce, you can always add about ¼ cup of chicken stock with a teaspoon of water and a teaspoon of cornstarch. Add this slurried stock at the end, and you’ll have delicious gravy with every bite.

Reprinted with permission from 101 Asian Dishes You Need To Cook Before You Die