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Sichuan pepper beef with five-a-day vegetables in a five-spice gravy
Fruit and vegetables
2
garlic
cloves, crushed
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
1
spring onion
, trimmed and finely sliced
1
spring onion
, thinly sliced on an angle
Tins, packets and jars
steamed
jasmine rice
Cooking ingredients
2 tsp ground
Sichuan pepper
1 tsp dark
soy sauce
½ tsp Chinese
five-spice powder
2 tbsp groundnut
oil
300ml/10fl oz hot beef or
vegetable stock
1 tbsp light
soy sauce
1 tbsp
cornflour
, blended with 2 tbsp cold water
salt and
white pepper
1 tbsp black
sesame seeds
Meat, fish and poultry
2 x 200–250g/7oz–9oz
sirloin
steaks, cut into strips
Other
1 tbsp Shaoxing rice wine or
dry sherry
Back to recipe
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