Stir-Fried Beef with Sichuan Peppercorns & Sweet Bean Sauce

Name: Stir-Fried Beef with Sichuan Peppercorns & Sweet Bean Sauce
Cuisine: China
Ingredients: 4 tablespoons peanut oil; 2 teaspoons Sichuan peppercorns; 1 clove garlic, finely chopped; 1 teaspoon finely chopped ginger; 1 celery stalk, cut into julienne; 2 teaspoons shaoxing; 2 spring onions (scallions), cut into julienne; 1½ tablespoons sweet bean paste; 1 small handful of coriander (cilantro) leaves; 1 tablespoon caster (superfine) sugar; 1 tablespoon Chinkiang vinegar; a pinch of sea salt; ¼ teaspoon chilli oil; 350 g (12 oz) beef fillet, finely sliced across the grain, cut into thin strips

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

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.

Ingredients

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

Asia
China
Main course
Gluten-free
Spicy

Method

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