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.
- 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
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- ½ tsp dark soy sauce
- 1 tsp cornflour
- 1For marinade, mix ingredients in a bowl to combine. Add beef, toss to coat, and leave for 20 minutes to marinate.
- 2Heat 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.
- 3Wipe 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.