Sichuan pepper beef with five-a-day vegetables in a five-spice gravy
- Prepare
- overnight
- Cook
- less than 10 mins
- Serve
- Serves 2
Get your veg intake up in the most flavourful way with this spicy Sichuan beef stir fry.
Ingredients
For the marinated beef
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tsp ground Sichuan pepper
- 1 tsp dark soy sauce
- ½ tsp Chinese five-spice powder
- 2 garlic cloves, crushed
- 2 x 200–250g/7oz–9oz sirloin steaks, cut into strips
For the stir fry
- 2 tbsp groundnut oil
- 1 red chilli, seeds removed and chopped
- ½ red onion, chopped
- 1 large carrot, peeled, and sliced into half rounds
- 200g/7oz baby corn, cut in half
- ¼ red cabbage, shredded
- 200g/7oz Tenderstem broccoli
- 1 large head baby pak choi
- 300ml/10fl oz hot beef or vegetable stock
- 1 tbsp light soy sauce
- 1 tbsp cornflour, blended with 2 tbsp cold water
- 1 spring onion, trimmed and finely sliced
- salt and white pepper
To serve
- steamed jasmine rice
- 1 spring onion, thinly sliced on an angle
- 1 tbsp black sesame seeds
Method
To make the marinated beef, mix all of the ingredients except the beef in a large bowl.
Add the beef strips to the bowl of marinade and turn to coat. Marinate overnight in the fridge or for as long as possible.
To make the stir fry, heat the oil in a wok over a high heat.
Stir-fry the marinated beef for 2 minutes, or until cooked through.
Add the chilli and onion and stir-fry for 30 seconds. Add the rest of the vegetables and stir-fry for 1 minute.
Add the hot stock and mix well.
Add the soy sauce. Bring to the boil, add the cornflour mixture and stir well. Add the spring onion and season with salt and white pepper
Serve alongside the jasmine rice with the sliced spring onion and sesame seeds on top.
