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Meats Recipes -
Szechwan Pepper Beef Recipe
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Meats Recipes
-
Szechwan Pepper
Beef Recipe
Ingredients
Serve
3-4
-
1
tablespoon Szechwan peppercorns
-
3
tablespoons vegetable oil
-
500 g/1 lb
rump or fillet steak, cut into thin strips
across the
grain
-
1 large red
pepper, cored, deseeded and cut lengthways into thin
strips
-
2 red chilies, deseeded and finely
chopped
-
2.5 cm/1 inch piece of fresh root
ginger, cut into
matchstick strips
-
2 garlic
cloves, crushed
Sauce:
Method:
-
First prepare the sauce.
Mix the corn flour to a thin
paste
with the water, then stir in the soy
sauce
and sugar. Set aside.
-
Dry-fry the
Szechwan peppercorns
in a preheated wok or frying pan over a low heat for 1-2
minutes. Remove from the wok and crush using a mortar
and pestle. Set aside.
-
Heat half of the oil in the wok
over a moderate heat. Add the beef strips and crushed
peppercorns, increase the heat to high and stir-fry for
3-4 minutes or until the beef is browned on all sides.
-
Tip the beef and its juices into a bowl and set aside.
Heat the remaining oil over a moderate heat.
-
Add the red
pepper, chilies, ginger and garlic and stir-fry for 2-3
minutes until softened, taking care not to let the
ingredients brown.
-
Return the beef and its juices to the
wok and stir to mix with the vegetables. Stir the sauce
to mix, then pour over the beef and vegetables.
-
Increase
the heat to high and toss until the beef is hot and all
the ingredients are evenly combined. Serve at once.
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