Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Bennelong, Sydney restaurant review

Bennelong is back and better than ever with a definitively Australian menu, stellar crew and fit-out worthy of its architectural origins, writes Pat Nourse.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Classic Italian Recipes

Gochugaru? Nope. Soy sauce? Not here. While there's nothing wrong with the new Italian, sometimes you just feel like a classic. Check out our slideshow for everything from chicken cacciatore to ragu alla Bolognese.

Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

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

Method

  • 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
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

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...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×