Szechuan Beef
Szechuan Beef
Add a little spice to your meals with this quick and easy Szechuan beef recipe.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
Ingredients
  • Beef marinade Ingredients:
  • 400 grams Beef fillet, sliced across the grain 2mm thickness
  • 3 tablespoons Corn-starch
  • 1 teaspoon Salt
  • 1 Egg white
  • Spicy topping ingredients:
  • 10 pieces Dried chili, soaked and drained
  • 1 tablespoon Szechuan peppercorn
  • 100 millilitres Vegetable Oil
  • Sauce ingredients:
  • 30 grams Szechuan spicy bean paste
  • 1 tablespoon Ginger, minced
  • 6 cloves Garlic, sliced
  • 400 millilitres Chicken stock
  • 1 teaspoon White pepper powder
  • 1 teaspoon Black pepper powder
  • 1 tablespoon Sugar
  • 1 tablespoon Corn-starch mixed with 3 tbsp water to make a slurry
  • 2 stalks Celery leaves, washed and cut into 2" lengths
  • 4 stalks Spring onion, white part lightly bruised and cut all into 2" lengths
  • Vegetable layer ingredients:
  • 2 hearts Baby romaine lettuce, washed and cut into ¼ with stem removed
  • 1 stalks Fresh coriander, roughly chopped for garnish
Method
  1. In a bowl, combine beef fillet, con-starch, salt and egg white. Set aside as it's marinating.
  2. Heat oil in a wok and reduce heat to fry dried chili and Szechuan peppercorn until fragrant.
  3. Toss fried peppercorn into a blender and blend until it becomes a powdered. Set aside for later use.
  4. Heat 50ml oil in a pan and add in spicy bean paste, stir frying only for one minute.
  5. Next, add in ginger and garlic to fry until fragrant.
  6. To the pan, add marinated beef, sugar, white pepper, black pepper and blended chili powder. Stir fry to mix well.
  7. Pour in the stock, water, corn-starch slurry, spring onions and celery leaves. Let it simmer over medium-high heat.
  8. In a deep serving bowl, arrange romaine lettuce.
  9. Pour the beef and sauce on top of the vegetables and garnish with the blended Szechuan peppercorn paste and chopped coriander.

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