This fast version of a beef braise is all about the punchy flavours of ginger, Sichuan pepper and chilli. Serve it with plenty of steamed rice to soak up the soupy broth.
- 50 ml neutral-flavoured oil, such as vegetable oil
- 50 gm ginger, cut into julienne
- 1 tbsp Sichuan peppercorns, finely crushed
- 5 small dried chillies, cut into small pieces with scissors
- 2 tbsp chilli bean paste (see note)
- Splash of Shaoxing wine
- 300 ml chicken stock
- 2 Scotch fillet steaks (about 200gm each), thinly sliced across the grain
- 1 tsp cornflour mixed with 3 tsp soy sauce
- Thinly sliced spring onions and steamed rice, to serve
- 1Heat oil in a deep frying pan over high heat. Add ginger, peppercorns and dried chilli and stir occasionally until fragrant and ginger is starting to turn golden (1-2 minutes). Add chilli bean paste and stir until roasted (1 minute). Add wine and stock, and bring to a simmer. Add steak and simmer over medium heat until just cooked through (2 minutes).
- 2Add cornflour mixture and bring to a simmer, stirring, until liquid is glossy and slightly thickened (1 minute). Top with spring onion and serve with rice.
Chilli bean paste is available from Asian grocers.