Szechuan beef

Ingredients

• 500g steak, cut into strips (approximately 1 lb)
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing cooking wine
• 2 tbsp cornflour (cornstarch)
• 2 red capsicums, sliced thin (red bell peppers)
• thumb-sized piece of ginger, peeled and julienned
• 4 cloves of garlic, crushed and finely diced
• 2 large spring onions, sliced thinly, whites and green parts kept separate
• 2 tbsp Szechuan peppercorns
• 2 tbsp chilli crisp
• 2 tbsp fermented bean paste
• 1 tbsp light soy sauce
• 1 tbsp black vinegar
• 1 tbsp sugar
• 3 tbsp peanut oil
• rice to serve

Directions

1. Place the sliced beef in a bowl with 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing cooking wine, and 2 tablespoons of cornflour. Mix well and marinate.
2. Prepare all your vegetables so they are ready to cook.
3. Toast the Szechuan peppercorns in a dry pan for 1-2 minutes, or until they become fragrant. Transfer them to a mortar and pestle and pound them slightly, just to break them up a bit.
4. Make the sauce by combining chilli crisp, fermented bean paste, 1 tablespoon of light soy sauce, black vinegar, and 1 tablespoon of sugar in a bowl. Stir well.
5. Place a wok over high heat and add the peanut oil. Once the oil is hot, add the marinated beef and stir-fry for 3-4 minutes, or until the beef is browned. Remove the beef from the wok and set aside.
6. Place the walk back on the heat and add the red capsicums and stir-fry for 1-2 minutes. Then, add the ginger, garlic, and the white part of the spring onions. Stir-fry for a couple of minutes.
7. Add the toasted Szechuan peppercorns and the beef back into the wok. Stir-fry for 1-2 minutes before adding the sauce. Toss well to combine.
8. Serve the Szechuan beef garnished with the green part of the spring onions, alongside rice.