Posted on Fri 25th March 2022
Szechuan Beef Stir Fry
The perfect fakeaway for the weekend! Tender beef in a Spicy, smokey and sour Szechuan-style sauce
Cuisine
Chinese
Time
25 min
Servings
2 people

Ingredients
- 1-2 tbsp vegetable oil
- 1 rib eye steak
- 1 red pepper sliced thin
- 1 tsp ginger minced
- 1 tsp garlic minced
- spring onions for garnish
- sesame seeds for garnish if desired
- 1 tbsp szechuan peppercorns
The Marinade
- 2 tbsp cornstarch
- 2 tbsp Shaoxing rice wine
- 1 tbsp light soy sauce
The Sauce
- 2 tbsp light soy sauce
- 1/2 tsp chili oil
- 1 tsp Ching Kiang black vinegar
- 1 tbsp light brown sugar
- 1 tsp Doubanjiang
Method
Preparation
• Thinly slice the red peppers, mince the garlic and ginger, slice the spring onions, and set aside. Thinly slice the beef against the grain. Place the Marinade ingredients into a bowl with the beef and massage through. Lightly toast the szechuan peppercorns for a few seconds, and then pop into a mortar and crush slightly. Combine the sauce in a ramekin.
Cooking
• Get the wok to smoking hot, cover the bottom of the wok with oil, place the beef in and seer on both sides. Set aside.
• Add a little more vegetable oil and add the red peppers for a few seconds. Next the ginger and garlic, for 10-20 seconds. Followed by the Szechuan peppercorns. Place the beef back into the wok and warm it through. Add the sauce in, and toss through.
• Top with the spring onions and sesame seeds.
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