Sichuan Beef with Chilli & Peppercorn

Crisp-edged shredded beef dry-fried with celery, carrot, chilli bean paste and ground Sichuan pepper.

TIME BREAKDOWN
Prep: 30 min
Cook: 15 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 450g beef flank or rump steak, cut into thin matchsticks across the grain
  • For the marinade: 1 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tsp cornflour
  • 4 tbsp vegetable oil
  • 2 tbsp Pixian chilli bean paste (doubanjiang)
  • 8 dried Chinese red chillies, snipped in half, seeds shaken out
  • 1 tsp Sichuan peppercorns, toasted and finely ground
  • 3 cloves garlic, finely chopped
  • 2cm piece fresh ginger, finely shredded
  • 3 celery sticks, cut into matchsticks
  • 1 large carrot, cut into matchsticks
  • 1 tbsp light soy sauce
  • 2 tsp caster sugar
  • 1 tsp Chinkiang black vinegar
  • 1 tsp toasted sesame oil
  • 2 spring onions, finely shredded

Method

  1. Mix the beef with the marinade ingredients and leave for 15 minutes.

  2. Heat 2 tbsp of the oil in a wok over a high heat until smoking. Spread the beef out and leave for 30 seconds, then stir-fry for 4 to 5 minutes, until the shreds are dry and the edges crisp. Remove to a plate.

  3. Add the remaining oil to the wok over a medium heat. Fry the chilli bean paste for 1 minute until the oil turns red, then add the dried chillies, garlic and ginger and stir for 20 seconds.

  4. Add the celery and carrot, increase the heat and stir-fry for 2 minutes until just tender but still crunchy.

  5. Return the beef with the soy sauce, sugar and half of the ground Sichuan pepper. Toss for 1 minute.

  6. Stir in the vinegar and sesame oil, scatter with spring onion and the remaining Sichuan pepper, and serve with steamed rice.