Beef stir fry with red pepper, broccoli, bamboo shoots, seasoned with Sichuan pepper.

Beef stir fry with red pepper, broccoli, bamboo shoots, seasoned with Sichuan pepper and marinated in oyster sauce, light and dark soy sauce, Chinese cooking wine, sesame oil, cornstarch, salt and pepper. Topped with fresh chives and sesame seeds 🥩 🌶 🥦 🥕 🧅 🧄 🧂 🦪 Recipe below.

Sichuan Pepper Beef Stir Fry

Ingredients
Marinade
350g of beef sliced thinly against the grain
1 tablespoon of sesame oil
3 tablespoons of cornstarch
Salt and pepper
1 tablespoon ground Sichuan pepper
1 tablespoon dark soy sauce
3 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
2 tablespoons Chinese cooking wine or sherry
1 garlic clove, minced
1 teaspoon orange zest
Chili(optional)
Stir fry
Oil for wok
1 large red bell pepper, sliced into strips
1 carrot, sliced thinly on the diagonal
1 small shallot, sliced thinly
1 head of brocoli, cut into bite sized fronds
200g canned sliced bamboo shoots
1 cup veal/beef stock
Salt and pepper
2 tablespoons cornstarch
Garnish
Fresh chives or scallions
Sesame seeds

Method

Toss the beef in all the marinade ingredients for at least 15-20 minutes. Make sure to coat all the beef slices by turning at least twice. You can add Chili if you prefer more spice.

Meanwhile prepare and cut the vegetables as per the ingredient descriptions.

Once the beef has finished marinating. Heat oil in a wok on high. Tip in the beef with the marinade. Fry to your liking, I prefer mine slightly rare, as it will cook a bit more later in the sauce. Remove and set aside.

In the same wok add more oil and cook all the vegetables. Dissolve the cornstarch in the beef stock and add to the wok. Cook with the lid on to your desired doneness. I like my vegetables a bit on the crunchy side, but some people like them softer. Season with salt and pepper to taste.

Return the beef to the wok and toss for a few minutes. The sauce should be thickened by now. Plate and garnish with sesame seeds and chives.

Remember to taste and adjust, depending on the brand some soy sauces have more salt content than others.

Serve hot with jasmine rice and enjoy!