I’m posting this recipe not only for cooking games with my friends, but also for personal choice of “have to try recipes”!
- 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
substitute carrot and celery with (or add half quantity of all 4 vegetables!)
- 1 cup broccoli florets
- ½ cup chestnuts, sliced
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.