Five-Spice Beef in Bean Sauce

Name: Five-Spice Beef in Bean Sauce
Cuisine: Chinese
Ingredients: 30 ml/2 tbsp sesame oil; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 450 g/1 lb sirloin or rump/round steak, sliced into strips about 1 cm/½ in thick; 2 garlic cloves, crushed; 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil; 15 ml/1 tbsp dark soy sauce; 15 ml/1 tbsp chilli bean paste (dou banjiang); 2 spring onions/scallions, cut into 5 cm/2 in lengths; 2 spring onions/scallions, cut into 5 cm/2 in lengths; 25 g/1 oz fresh root ginger, chopped; 2.5 ml/½ tsp caster/superfine sugar; 2.5 ml/½ tsp caster/superfine sugar; 2.5 ml/½ tsp five-spice powder; 15 ml/1 tbsp chilli bean paste (dou banjiang); thick egg noodles or rice, to serve; thick egg noodles or rice, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The famous blend of five spices is universally used in China, and Sichuan is no exception. When the pungent mix is combined with fiery chilli bean paste, the alchemy is nothing short of sensational.

Ingredients

450 g/1 lb sirloin or rump/round steak, sliced into strips about 1 cm/½ in thick
5 ml/

Asia
China
Sichuan
Main course

Method

Put the beef into a bowl. Put the cornflour into a different bowl and blend in the sesame oil and soy sauce. Sprinkle this mixture over the beef and toss to coat. Leave to marinate for 10 minutes.
Heat the groundnut oil in a wok and fry the garlic and ginger for 30 seconds, or until light brown. Toss in the beef and stir-fry over a high heat for 1 minute. Add t