Szechuan Beef (Spicy Mala Stir Fry)

300g ribeye steak (thinly sliced)
1 red pepper, julienned
2 garlic cloves, chopped
1 thumb-sized ginger, chopped
1 spring onion, julienned (for garnish)
Vegetable oil

The Marinade
1 tablespoon Shaoxing rice wine
1 tablespoon light soy sauce
1 teaspoon cornflour

The Sauce
1 tablespoon light soy sauce
1 tablespoon chilli oil
1 teaspoon brown sugar
1 teaspoon doubanjiang (chilli bean paste)
1 teaspoon Chinkiang black vinegar

To Finish
1 teaspoon Sichuan peppercorns
Sesame seeds (optional)

PREPARATION

1. Slice beef thinly against the grain into strips, ensuring even size for tenderness, then place into a bowl ready for marinating.
2. Add Shaoxing wine, soy sauce and cornflour to the beef, mixing thoroughly until evenly coated and slightly tacky.
3. Toast Sichuan peppercorns in a dry pan until fragrant and lightly smoking, then crush them gently to release their flavour.
4. In a bowl, mix all sauce ingredients together until smooth and set aside for quick use during cooking.

COOKING

1. Heat a wok until smoking hot, add oil and spread the beef in a single layer, pressing down to get a good sear and caramelisation.
2. Leave the beef briefly without stirring, then flip and cook quickly until just done, before removing from the wok.
3. Add a little more oil, then stir fry red peppers, allowing them to char slightly while keeping their crunch.
4. Add garlic and ginger, cooking for 10–20 seconds until fragrant, then add the crushed Sichuan peppercorns.
5. Return the beef to the wok, tossing everything together over high heat to combine flavours.
6. Pour in the prepared sauce, stirring quickly and letting it bubble and coat the beef evenly.
7. Toss continuously until the sauce thickens slightly and clings to the beef in a glossy glaze.
8. Garnish with spring onions and sesame seeds, then serve immediately.

School of Wok Tips

• Slice against the grain for tender beef.
• Toast peppercorns to unlock aroma and flavour.
• Keep heat high for authentic wok hei.
• Don’t overcook beef—it should stay soft.

FAQs

What is mala flavour?
A combination of spicy heat and numbing sensation from Sichuan peppercorns.

Can I make it less spicy?
Yes, reduce chilli oil and doubanjiang.

Can I use another cut of beef?
Yes, but ribeye gives the best flavour and texture.