Name: Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 gm beef fillet, cut into paper-thin slices; 60 ml (¼ cup) vegetable oil; 10 gms (2cm) ginger, thinly sliced; 1 large garlic clove, finely chopped; 2 spring onions, cut into 5cm lengths; 1 red capsicum, cut into small dice; 6-12 dried red chillies, cut with scissors into 2cm pieces, seeds removed; 2 tsp doubanjiang (see note); 60 ml (¼ cup) chicken stock; Steamed baby bok choy and steamed rice (optional), to serve; Marinade; 1 tbsp Shaoxing wine; 1 tbsp light soy sauce; ½ tsp dark soy sauce; 1 tsp cornflour

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.

Ingredients

300 gm beef fillet, cut into paper-thin slices

60 ml (¼ cup) vegetable oil

10 gms (2cm) ginger, thinly sliced

1 large garlic clove, finely chopped

2 spring onions, cut into 5cm lengths

1 red capsicum, cut into small dice

6-12 dried red chillies, cut with scissors into 2cm pieces, seeds removed

2 tsp doubanjiang (see note)

60 ml (¼ cup) chicken stock

Steamed baby bok choy and steamed rice (optional), to serve

Marinade

1 tbsp Shaoxing wine

1 tbsp light soy sauce

½ tsp dark soy sauce

1 tsp cornflour

Method

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.