Szechuan Beef Stir Fry

• 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

• 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.

• 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.