Szechuan Beef

Serves 4

Ready in 25 minutes plus marinating

Ingredients:

2 tbsp soy sauce

2 tsp rice vinegar

Salt and freshly ground black pepper

1 level tsp cornflour

2cm piece of root ginger peeled and sliced

500g Lean beef steak, all visible fat removed, cut into bite size pieces

cooking oil

2 garlic cloves, crushed

2 red chillies, deseeded and thinly sliced (extra to garnish)

½ tsp szechuan peppercorns, crushed

chinese 5 spice powder, pinch

1 red pepper – deseeded and cut into chunks

1 yellow pepper – deseeded and cut into chunks

1 spring onion, finely chopped to garnish

1 can baby corns, (optional)

bunch of snowpea (sitsaro), optional

Instructions:

Combine soy sauce, vinegar, ½ tsp salt, cornflour and ginger in a bowl with 1 tbsp water and mix. Add the steak and stir to coat well. Let it marinate in a cool place for 30 minutes in a tight container or with cover.

Heat an oil over a medium-high heat. Saute garlic, chilli, Szechuan peppercorns, baby corns, five spice and cook for 1 minute. Add the marinated beef (reserve marinade) and stir fry for 2-3 mins. Remove and keep warm.

Toss in the peppers and snowpea into the pan and stir-fry for 2 minutes then return the steak and the marinade to the wok. Fry quickly over a medium heat for 1 minute.

Season with black pepper, sprinkle with spring onion and extra chilli.

Serve hot and enjoy!