Sichuan Pepper Beef with Five-a-day Vegetables and Five-spice Gravy


Preparation info

  • Difficulty


  • Serves


Appears in

China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

China Modern

By Ching-He Huang

Published 2006

  • About

This makes for a fast, easy and delicious supper. I love rustling up this one because it’s a real comfort dish for me. Chinese five-spice is the key to this recipe as it flavors the gravy beautifully. This is a real balanced meal of protein and vegetables and the method of cooking used is a ‘saucy’ stir fry, which makes it really healthy too as the vegetables are al dente, retaining their nutrients. Serve with generous helpings of plain steamed jasmine rice to soak up the yummy gravy.

Preparation time: 10 minutes, plus marinating
Cooking time: 20 minutes


  • 2 sirloin steaks, cut into strips
  • 2 tablespoons peanut oil
  • 1 medium red chili, seeded and chopped
  • ½ onion, chopped
  • 1 small handful broccoli
  • 1 small handful chopped snowpeas
  • 1 small handful chopped carrots
  • 1 small handful chopped baby corn
  • cup hot fresh beef or vegetable stock
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch blended with 2 tablespoons cold water
  • 1 spring onion, finely sliced
  • salt and ground white pepper

For the Marinade

  • 1 tablespoon shaosing rice wine or dry sherry
  • 2 teaspoons ground Sichuan pepper
  • 1 teaspoon dark soy sauce
  • ½ teaspoon Chinese five-spice powder
  • 2 garlic cloves, crushed and finely chopped


  1. Mix all the marinade ingredients in a bowl and marinate the beef for as long as possible, overnight is best.
  2. Heat a wok over high heat and add the oil. Stir-fry the marinated beef for 2 minutes.
  3. Add the red chili and onion and stir fry for less than 1 minute then add the rest of the vegetables and stir fry for 1 minute.
  4. Add the stock (it needs to be hot) and mix well. Season with light soy sauce. Bring to the boil, add the blended cornstarch and stir well.
  5. Add the spring onion, season to taste and serve with Jasmine Rice.