Beef and Sichuan Peppercorn Stir-Fry

Name: Beef and Sichuan Peppercorn Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300 g steak sliced into thin strips; 2 mixed peppers deseeded and finely sliced; 200 g baby corn halved on an angle; 2 small red onions finely sliced; 2 tbsp rapeseed oil; 1 tbsp cornflour; 1 tsp Sichuan peppercorns ground using a pestle and mortar; 1/2 tsp Chili flakes; 2 tbsp low-salt dark soy sauce; 1 tbsp chilli oil; 300 g cooked brown basmati rice

A vibrant and aromatic stir-fry featuring tender steak strips, crunchy baby corn, and the signature numbing heat of Sichuan peppercorns. This quick 20-minute meal is perfect for a healthy weeknight dinner served over nutty brown basmati rice.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

steak sliced into thin strips
300 g
mixed peppers deseeded and finely sliced
2
baby corn halved on an angle
200 g
small red onions finely sliced
2
rapeseed oil
2 tbsp
cornflour
1 tbsp
Sichuan peppercorns ground using a pestle and mortar
1 tsp
Chili flakes
0.5 tsp
low-salt dark soy sauce
2 tbsp
chilli oil
1 tbsp
cooked brown basmati rice
300 g

Step-by-Step Instructions

Heat 1 tablespoon of rapeseed oil in a large wok or frying pan over medium-high heat. Toss the steak strips with the cornflour until evenly coated, then fry for 2-3 minutes until the beef is golden and slightly crisp. Transfer the steak to a plate and set aside.

Add the remaining tablespoon of oil to the pan. Add the sliced peppers, baby corn, and red onions, stir-frying for 3-4 minutes until the vegetables begin to soften but still retain their crunch.

Sprinkle in the chilli flakes and ground Sichuan peppercorns. Return the beef and any resting juices to the pan, stir-frying for 1 minute until the spices are fragrant.

Pour in the soy sauce and 50ml of water. Stir well for another minute until the sauce thickens slightly and coats the beef and vegetables. Drizzle with chilli oil if desired and serve hot over the cooked brown basmati rice.

Chef's Tips

For the best flavor, toast whole Sichuan peppercorns in a dry pan before grinding them with a mortar and pestle. If you prefer a milder dish, reduce the amount of chilli flakes and omit the final chilli oil drizzle.