Meats Recipes -   Szechwan Pepper Beef Recipe

  
 

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:

  • 2 teaspoons corn flour

  • 4 tablespoons water

  • 3 tablespoons soy sauce

  • 2 teaspoons dark soft brown sugar

Method:

  1. 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.

  2. 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.

  3. 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.

  4. Tip the beef and its juices into a bowl and set aside. Heat the remaining oil over a moderate heat.

  5. 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.

  6. 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.

  7. Increase the heat to high and toss until the beef is hot and all the ingredients are evenly combined. Serve at once.