Name: Sichuan-style boiled beef with rice
Yield: 4
Ingredients: 300 gm piece of hanger steak, thinly sliced against the grain; 60 ml (¼ 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

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

300 gm piece of hanger steak, thinly sliced against the grain

60 ml (¼ 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

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.