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 an...