Szechuan Beef

 

If you love a spicy and quick stir-fry mid week that tastes like a Chinese takeaway, then this dish is ideal.  You can adjust your own spiciness by adding less or more chilli flakes. The ground szechuan peppercorns also give that bit more of a background numbing heat without being too overpowering.

Prep time 30 mins  Cooking time 15 mins

INGREDIENTS:

450 g beef steak, cut into thin strips

3 cloves of garlic, finely chopped

3 shallots, quartered

1 yellow pepper, cut into strips

1 celery stalk, cut into strips and celery leaves

1 large tomato, quartered

1 spring onion, cut diagonally

1 Tbsp ground szechuan peppercorns (add more if desired more heat)

1 tsp chilli flakes (add more if desired more heat)

1 tsp sesame oil

1 tsp Maggi seasoning (optional)

1 Tbsp chilli bean sauce

Oil for cooking

MARINADE

1 Tbsp Shaoxing wine

1 Tbsp light soy sauce

1 Tbsp sugar

Few dashes of ground white pepper

1 heaped Tbsp corn flour 

METHOD:

1) Marinate the beef strips with all the marinade ingredients for at least half an hour to an hour;

2) Add 3 Tbsps of cooking oil into a heated pan/wok. Add the chopped garlic and saute for 20 seconds until aromatic;

3) Add the beef and stir it continuously on medium heat for approximately 2 minutes, until it is slightly golden brown;

4) Deglaze the pan with a few drops of water if it is too dry;

5) Add the vegetables in this order next: shallots, celery stalks, yellow pepper and cook for approximately 1 minute after adding each;

6) Add the rest of the ingredients - szechuan peppercorns, chilli flakes, Maggi seasoning and chilli bean sauce, except sesame oil. Give it a good stir;

7) Finally, add the tomato and celery leaves. Stir for another minute, then drizzle with the sesame oil and it is ready to be plated up.