Sichuan-style boiled beef with rice


We love the flavour hanger steak lends to a stir-fry. Many butchers stock it, as do grocers such as Harris Farm; if you can't find it substitute Scotch fillet.

You'll need

300 gm piece of hanger steak, thinly sliced against the grain 60 ml (ΒΌ cup) Shaoxing wine 1 tbsp vegetable oil 10 gm ginger, cut into julienne 2 tsp Sichuan peppercorns 2 tbsp dark soy sauce 1 tbsp chilli bean paste 1 tbsp Sichuan chilli oil (see note) To serve: steamed long-grain rice and thinly sliced spring onions

Method

  • 01
  • Combine beef and a third of the Shaoxing in a bowl and set aside. Heat oil in a wok until smoking, add beef and stir-fry until just starting to colour (1-2 minutes). Transfer to a plate and set aside. Add ginger and peppercorns to wok and stir-fry until just fragrant (20-30 seconds), then add soy sauce, chilli bean paste, chilli oil and remaining Shaoxing, and stir-fry until just combined (1 minute). Return beef to wok, toss to combine, then serve on steamed rice and scatter with spring onions.

Note We used Lao Gan Ma Sichuan chilli oil, available from Asian supermarkets and grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2015

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