Sichuan pepper beef stir-fry
Method
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Mix all the marinade ingredients, except the beef, in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight.
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For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes.
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Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vegetables and stir-fry for another minute.
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Add the hot stock and stir well. Add the light soy sauce to season.
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Bring to the boil, add the cornflour and water paste and stir to mix thoroughly.
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Add the spring onion, season to taste with the salt and ground white pepper.
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Serve with steamed jasmine rice.
Ingredients
For the marinade
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tsp ground Sichuan pepper
- 1 tsp dark soy sauce
- ½ tsp Chinese five-spice powder
- 2 garlic cloves, crushed and finely chopped
- 2 sirloin steaks, cut into strips
For the stir fry
- 2 tbsp groundnut oil
- 1 medium red chilli, de-seeded and chopped
- ½ onion, chopped
- 1 small handful broccoli, cut into small pieces
- 1 small handful mangetout, chopped
- 1 small handful carrots, sliced into half-rounds
- 1 small handful baby sweetcorn, halved
- 300ml/11fl oz hot fresh beef or vegetable stock
- 1 tbsp light soy sauce
- 1 tbsp cornflour mixed with 2 tbsp cold water
- 1 spring onion, finely sliced
- salt and ground white pepper
To serve
- steamed jasmine rice
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