Stir-Fried Beef with Sichuan Peppercorns & Sweet Bean Sauce

Preparation info
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By Neil Perry

Published 2008

  • About

I really love the numbing effect of the Sichuan peppercorns and the touch of heat the chilli oil gives this stir-fry. By all means, dial up the heat by adding more chilli oil.


  • 350 g (12 oz) beef fillet, finely sliced across the grain, cut into thin strips
  • 2 teaspoons


To make the sweet bean sauce, mix together the sweet bean paste, Chinkiang vinegar, caster sugar, chilli oil and sea salt.

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 the remaining oil in the wok until just smoking and stir-fry the ginger and garlic until