Name: Sichuan-style beef
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

1.Heat 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).

2.Add 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.