Szechuan Pepper Beef

I’m posting this recipe not only for cooking games with my friends, but also for personal choice of “have to try recipes”!

We need:

  • 6 tablespoon vegetable oil
  • ¼ teaspoon Szechuan peppercorns
  • 400 g beef filet (sirloin steek), thinly sliced
  • ½ tablespoon hot bean paste
  • ½ tablespoon ginger, chopped
  • ½ tablespoon shallot, chopped
  • ½ cup carrots,shredded (read variation!)
  • ½ cup celery,shredded (read variation!)
  • 1 tablespoon light soy sauce
  • ½ tablespoon rice wine (substitute: dry sherry)
  • ½ tablespoon sugar
  • 1 dash sesame oil
  • ½ tablespoon green onion

Variation:

substitute carrot and celery with (or add half quantity of all 4 vegetables!)

  • 1 cup broccoli florets
  • ½ cup chestnuts, sliced

Procedure:

  • Heat a wok  or a wide frying skillet and add 1 tablespoon vegetable oil.
  • Add peppercorns and fry until aromatic, remove from the heat and place the peppercorns (without oil) them in a mortar. Wait a few minutes until lightly cooled and crush the seeds. Set aside.
  • Add 4 tablespoon oil to the skillet and heat again.
  • Add beef and deep fry stirring form time to time for about 6 minutes, until crispy, then remove from the wok and drain. Set aside and keep warm.
  • Reheat the wok and add 1 tablespoon oil. Add ginger and shallot and stir fry until fragrant.
  • Add the hot bean paste, carrot and celery and toss well until warm.
  • Return the beef to the wok with soy sauce, rice wine, sugar, sesame oil and the crushed Szechuan pepper.
  • Stir fry 1 minute and top with sliced spring onions.

 

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