Chinese Stir-fried Beef with Sichuan Peppercorns and Sweet Bean Sauce



Chinese Stir-Fried Beef with Sichuan Peppercorns and Sweet Bean Sauce

Recipe only

Sichuan peppercorns have a warm and citrusy flavor to them. The dried dark berry has a slightly numbing feeling on the tongue and can become very addictive. This is a very well balanced dish and is sure to have you coming back for a dose for the unique Sichuan peppercorn.


INGREDIENTS

80 ml (1/3 cup) peanut oil
350 g beef fillet, thinly sliced across the grain, cut into thin strips
1 teaspoon finely chopped ginger
1 garlic clove, finely chopped
2 teaspoons Shaoxing wine
2 teaspoons Sichuan peppercorns
1 celery stalk, cut into julienne
2 green onions, cut into julienne
small handful of coriander leaves
1 1/4 tablespoons sweet bean paste
1 tablespoon Chinkiang vinegar
1 tablespoon caster sugar
1/4 teaspoon chili oil


METHOD

1. To make the sweet bean sauce, mix together the sweet bean paste, Chinkiang vinegar, caster sugar, chili oil and a pinch of sea salt

2. Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the beef in batches until well browned, then remove and wipe the wok clean. Heat remaining oil in the wok until just smoking and stir-fry the ginger and garlic until fragrant. Deglaze the wok with the Shaoxing and return the beef to the wok with the sweet bean sauce and toss well to heat through. Spoon onto a plate or into a bowl and sprinkle with coriander to serve.

Location: South East Asia

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