The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Neil Perry: Stirfried beef with Sichuan peppercorns and sweet bean sauce

You'll need

80 ml (1/3 cup) peanut oil 350 gm beef fillet, thinly sliced across the grain, cut into thin strips 1 tsp finely chopped ginger 1 garlic clove, finely chopped 2 tsp Shaoxing wine (see note) 2 tsp Sichuan peppercorns 1 celery stalk, cut into julienne 2 green onions, cut into julienne Small handful of coriander leaves   Sweet bean sauce 1½ tbsp sweet bean paste (see note) 1 tbsp Chinkiang vinegar (see note) 1 tbsp caster sugar ¼ tsp chilli oil


  • 01
  • To make sweet bean sauce, mix together the sweet bean paste, Chinkiang vinegar, caster sugar, chilli oil and a pinch of sea salt.
  • 02
  • 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.

I really love the numbing effect of the Sichuan peppercorns and the touch of heat the chilli oil gives this stirfry. By all means, dial up the heat by adding more chilli oil.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.