Shredded beef, family style
A simple stir-fry with typically hot, spicy, peppery Sichuan flavours. Serve with steamed rice or noodles.
Photo: Marina Oliphant
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- 400g lean beef
- 2 tbsp soy sauce
- 1 tbsp Chinese rice wine
- 1 tsp cornflour
- 3 celery stalks
- 1 small cucumber, halved lengthwise
- 3 tbsp vegetable or peanut oil
- 1 tbsp ginger, cut into fine matchsticks
- 1 fresh red chilli, seeded and cut into matchsticks
- 2 tbsp chilli bean sauce (douban jiang) or chilli sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp wine vinegar
- 1 tsp sesame oil
- 1 tsp chilli oil, optional
- ½ tsp ground Sichuan
Cut the meat against the grain into strips and toss with the soy, rice wine and cornflour. Set aside for 30 minutes.
De-string the celery, trim the ends and cut into five-centimetre lengths, then into matchsticks. Cut the cucumber into one-centimetre slices.
Heat the oil in a wok until hot and stir-fry the ginger, chilli and celery for 10 seconds. Add the beef and cook over high heat for two minutes. Add the cucumber, chilli bean sauce, soy sauce, sugar and salt, tossing well for one minute. Add the vinegar, sesame oil and chilli oil (if using). Scatter with ground Sichuan peppercorns and serve.