Fast Recipes

Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums

This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.
Stir-fried beef with dried chilliesChris Chen

This Sichuan-inspired dish with great depth of flavour. Adjust the spiciness to suit your palate. I use medium-heat dried bullet head chillies, but any dried chillies will work.




1.For marinade, mix ingredients in a bowl to combine. Add beef, toss to coat, and leave for 20 minutes to marinate.
2.Heat 2 tbsp oil in a wok or frying pan over high heat. Add beef in batches and stir-fry until partially cooked (30 seconds). Remove beef from pan, separating the pieces to stop it cooking.
3.Wipe out wok with paper towels and return to medium heat. When hot, add remaining oil. Heat briefly, then add ginger, garlic and spring onion and stir-fry until softened and fragrant (2-3 minutes). Add capsicum and dried chilli and stir-fry until capsicum has softened slightly (1 minute; dried chillies burn easily so be careful). Return beef to wok with doubanjiang and stock, increase heat to high and stir until beef is cooked and sauce is reduced (1-2 minutes). Serve with steamed bok choy and rice.

Doubanjiang, a hot chilli broad bean paste, is available from select Asian grocers.


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