80 ml(1/3 cup) peanut oil350 gmbeef fillet, thinly sliced across the grain, cut into thin strips1 tspfinely chopped ginger1garlic clove, finely chopped2 tspShaoxing wine (see note)2 tspSichuan peppercorns1celery stalk, cut into julienne2green onions, cut into julienneSmall handfulof coriander leavesSweet bean sauce1½ tbspsweet bean paste (see note)1 tbspChinkiang vinegar (see note)1 tbspcaster sugar¼ tspchilli oil
To make sweet bean sauce, mix together the sweet bean paste, Chinkiang vinegar, caster sugar, chilli oil and a pinch of sea salt.
Heat a wok until just smoking. Add half the oil and, when hot, stirfry the beef in batches until well browned, then remove and wipe the wok clean. Heat the remaining oil in the wok until just smoking and stirfry the ginger and garlic until fragrant. Deglaze the wok with the Shaoxing, return the beef to the wok with the sweet bean sauce and toss well to ensure the beef is evenly coated. Add the peppercorns, celery and green onion and toss to heat through. Spoon onto a plate and sprinkle with coriander to serve.
Note Shaoxing wine, sweet bean paste and Chinkiang vinegar are
available from Asian supermarkets.