Sichuan pepper beef stir-fry
- Prepare
- overnight
- Cook
- less than 10 mins
- Serve
- Serves 2
Fragrant spices, tender steak and crunchy veg make this easy beef stir-fry recipe out of this world. Sichuan peppercorns have a tongue-tingling and slightly grapefruity flavour that is not like anything else.
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 corn, 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
Method
Mix all the marinade ingredients together in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight.
For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes until browned all over.
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. Add the hot stock and the light soy sauce to season.
Bring to the boil, add the cornflour and water paste and stir to mix thoroughly. Cook for a minute or two until the sauce thickens. Add the spring onion, season to taste with the salt and ground white pepper.
Serve with steamed jasmine rice.
Recipe tips
You can use other steaks for this beef stir-fry. Most will be delicious and tender if cooked fast and hot, and not for too long.
Make sure all your ingredients are prepped and ready to go before you start to stir-fry the beef. It is less likely to overcook.
