Stir Fried Beef with Szechuan Sauce

    37 minutes

    Quick, easy and spicy this is a typical Szechuan dish which gains its heat from both pickled chillies and Szechuan peppercorns.

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    Serves: 4 

    • Marinade
    • 350g beef fillet steak, fat and gristle removed and thinly sliced
    • 1/2 teaspoon salt
    • 1 teaspoon ginger juice
    • 1 tablespoon cornflour, mixed with 1 tablespoon water, divided
    • Sauce
    • 1 teaspoon ginger juice
    • 1 teaspoon Chinese black vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 4 tablespoons chicken stock
    • Stir Fry
    • 4 1/2 tablespoons vegetable oil
    • 2 teaspoons finely diced garlic
    • 50g pickled chillies, coarsely diced
    • 1/4 teaspoon Szechuan peppercorns
    • 50g sliced onions
    • 1/4 teaspoon ground white pepper
    • 2 teaspoons oyster sauce

    Preparation:20min  ›  Cook:7min  ›  Extra time:10min marinating  ›  Ready in:37min 

    1. Marinade: Marinate the beef with salt, ginger juice and 1/2 cornflour slurry for 10 minutes.
    2. Sauce: Make the sauce by mixing together the ginger juice, vinegar, salt, sugar, remaining cornflour slurry and stock.
    3. Stir Fry: Heat the oil in a wok until hot over high heat. Stir fry the beef for about 1 minute.
    4. Add the garlic, pickled chillies, Szechuan peppercorns and onions then stir fry.
    5. Stir in the white pepper, oyster sauce then sauce mixture. Stir until the sauce has thickened. Serve.


    Szechuan peppercorns and Chinese black vinegar can be purchased in Asian speciality shops.
    To make ginger juice. Finely diced fresh ginger then place into a fine mesh cloth and squeeze out the juice.

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