SZECHUAN BEEF STIR FRY

Ingredients

• 1 to 2 tbsp of vegetable oil
• One rib-eye steak
• Red peppers sliced thin
• 1 tsp ginger minced
• 1 tsp minced garlic
• Spring onions as a garnish
• sesame seeds for garnish if desired
• 1 tbsp Szechuan peppercorns

THE MARINADE

• Two tablespoons cornstarch
• 2 tbsp Shaoxing rice wine
• 1 tbsp light soy sauce

THE SAUCE

• 2 tbsp light soy sauce
• Half a teaspoon of chili oil
• 1 tsp Ching Kiang black vinegar
• 1 tbsp of light brown sugar
• 1 tsp Doubanjiang

METHOD

PREPARE YOURSELF

• Set aside the minced garlic, ginger, spring onions, and red peppers. Slice the beef thinly against the grain. Put the Marinade ingredients in a bowl and mix with the meat. The Szechuan powder can be lightly toasted for a few seconds and then crushed into a mortar. Mix the sauce in a small ramekin.

Let’s WOK

• Place the beef into the wok and cook on both sides. Set aside.
• Add more oil to the pan, then add the red peppers. Cook for a couple of seconds. Then add the garlic and ginger for 10-20 seconds. Then add the Szechuan Peppercorns. Put the beef in the wok to heat it. Add the sauce and mix through.
• Add the sesame seeds and spring onions to the top.