1 tbsp szechuan peppercorns
3 tbsp vegetable oil
1 lb rump or fillet steak, thin strips across grain
1 large sweet pepper, strips
2 red chiles, finely chopped
1 1 fresh ginger, matchsticks
2 cloves garlic, crushed
2 tsp cornstarch
1/4 cup water
3 tbsp shoyu
2 tsp brown sugar
A Recipe for
Szechuan Pepper Beef
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Food Tip |
This is a recipe for Szechuan Pepper Beef from the recipe cookbook of Recipes-to-go (Meat)
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
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1. Prepare the sauce. Mix cornstarch to thin paste with water, then
stir in shoyu and sugar. Set aside.
2. Heat wok until hot. Add peppercorns and dry-fry over gentle heat
for 1-2 mins. Remove and crush in mortar and pestle. Set aside.
3. Add half of oil to wok and heat over moderate heat until hot.
Add beef and peppercorns, increase heat to high and stir-fty for 3-4
mins until beef is browned. Remove wok from heat and tip beef and
juices into bowl. Set aside.
4. Return wok to moderate heat. Add remaining oil and heat until
hot. Add pepper, chiles, ginger and garlic and stir-fry for 2-3 mins
until softened, taking care not to let ingredients brown.
5. Return beef and its juices to wok and stir to mix with
vegetables. Stir sauce to mix, then pour over been and vegetables.
Increase heat tio high and toss until beef is hot and all ingredients
ar combined. Serve immediatly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My notes: Delicious! G made this, replacing szechuan peppercorns
with mixed peppercorns. Try adding more vegetables (and increase
sauce) to make meat go further. Serve over rice.
Serves: 3
Szechuan Pepper Beef Recipe brought to you by Recipes To-Go