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Sichuan-style boiled beef with rice

Fast recipe for Sichuan-style boiled beef with rice.
Sichuan-style boiled beef with rice

Sichuan-style boiled beef with rice

William Meppem

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.

Ingredients

Method

Main

1.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.

Notes

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