Tingling Szechuan Beef

Ingredients

• 1 cup white rice
• 400 grams steak
• 2 tbs Chinese cooking wine
• 2 tbs corn flour
• 1 tbs soy sauce
• 2 tbs sichuan peppercorns
• 1 tsp Lee Kum Kee Chiu Chow chilli oil
• 1 tsp Lee Kum Kee doubanjiang
• 2 tsp black vinegar
• 1 tbs brown sugar
• 3 tbs soy sauce
• 1 red capsicum
• 1/2 onion
• 2 tsp garlic
• 2 tsp ginger
• 2 stalks spring onion
• whole dried chillies, to taste (optional)
• 2 tbs vegetable oil

Method

1. Start cooking your rice using your favorite method.
2. Slice the steak thinly against the grain, add to a bowl with the cooking wine, corn flour and the 1 tbs soy sauce and mix well. Set aside.
3. Gently toast the szechuan peppercorns on a hot pan for a couple of minutes, then lightly grind them using a mortar & pestle and set aside.
4. Combine the chilli oil, doubanjiang, vinegar, sugar and 3 tbs soy sauce and set aside. This will be the sauce for the stir fry.
5. Thinly slice the capsicum and onion, mince the garlic and ginger and slice the spring onion.
6. Start heating your wok and set up all your ingredients nearby so you can access them quickly and easily.
7. Once the wok is smoking, add 1 tbs vegetable oil and add your steak. Sear and lightly cook the steak, then remove it from the wok and set aside.
8. Heat the wok until smoking again and add the other tbs of vegetable oil. Add the capsicum and onion and stir fry until the onion starts to turn translucent.
9. Add the garlic, ginger and dried chillies. Stir fry for 1 minute. Add the ground sichuan peppercorns and mix until evenly combined.
10. Add the steak back into the wok, and pour in the sauce. Mix thoroughly until the sauce has thickened and the steak is cooked through.
11. Serve with the rice and garnish with the sliced spring onions. Enjoy!

Product used in recipe

• Lee Kum Kee - Chilli Oil Chiu Chow