Ingredients:
For the marinade:
1 tbsp Shaoxing rice wine or dry sherry
2 tsp ground Sichuan pepper
1 tsp dark soy sauce
½ tsp Chinese five-spice powder
2 garlic cloves, crushed and finely chopped
250g (1/2 lb) beef sirloin, cut into strips
For the stir fry:
2 tbsp groundnut oil
1 medium red chilli, de-seeded and chopped
1 onion, sliced into strips
1 red bell pepper, sliced into strips
1 medium carrot, julienned
300ml (1 ¼ cups) hot fresh beef or vegetable stock
1 tbsp light soy sauce
1 tbsp cornflour mixed to a slurry with 2 tbsp cold water
1 spring onion, finely sliced
2 tsp sesame seeds, to garnish
salt and ground white pepper, to taste
steamed jasmine rice, to accompany
Method:
Mix all the marinade ingredients, except the beef, together in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight in the refrigerator.
For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes. Now add in the red chilli and onion and stir-fry for less than a minute then add the remainder of the vegetables and stir-fry for another minute.
Ladle in the hot stock and stir well to combine, then add the light soy sauce to season. Bring everything to a boil, then add the cornflour and water paste and stir to mix thoroughly.
Add the spring onion, season to taste with the salt and ground white pepper.
Serve garnished with sesame seeds and accompanied with steamed jasmine rice.
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