A fiery dish with sliced beef and beansprouts. If you are afraid of heat, you can tone down the use of Sichuan peppercorns, but they do impart a delicious numbing heat that is highly addictive.
For the sauce
- 200 ml cold chicken stock
- 1 tbsp chilli bean paste
- 1 tbsp low-sodium light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp cornflour
For the beef
- 250 g beef fillet, fat trimmed off, cut into wafer-thin 5cm (2 inch) squares
- 1 pinch sea salt flakes
- 1 pinch ground white pepper
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- 2 garlic cloves, crushed and finely chopped
- 1 knob of fresh root ginger, peeled and grated
- 1 red chilli, deseeded and finely chopped
- 4 whole dried red chillies
- 150 g fresh beansprouts
- 1 tbsp Shaohsing rice wine or dry sherry
- 1 tbsp chilli oil
- 50 ml vegetable oil
- 3 spring onions, cut on the angle into 2.5cm (1 inch) slices
- 1 -2 tablespoons of toasted whole Sichuan peppercorns
- Season the beef with salt and ground white pepper and dust with the cornflour.
- Whisk together all the ingredients for the sauce in a jug, then set aside.
- Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger, red chilli and dried chillies and stir-fry for a few seconds to release their flavours.
- Add the beansprouts and toss for 5 seconds, then season with the Shaohsing rice wine or dry sherry and the chilli oil.
- Pour in the sauce and toss to combine well, then bring to the boil and transfer to a heatproof serving dish.
- Wipe out the wok, then place back on the heat, add the vegetable oil and heat to 180°C (356°F) using a thermometer or until a piece of bread dropped in turns golden brown in 15 seconds. Take off the heat.
- Place the spring onions and raw beef slices in the serving dish on top of the beansprouts and sprinkle the Sichuan peppercorns over.
- Taking care, pour the sizzling hot oil over the top to cook the beef and fry the peppercorns and spring onions. Serve immediately.
- Cuisine: Chinese
- Recipe Type: Beef
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 2
This recipe is from Stir Crazy by Ching-He Huang. Originally Published by Kyle Books. Photography by Tamin Jones.