Sichuan pep­per beef stir-fry with broc­coli

Healthy Food Guide (Australia) - - RECIPES -

Serves 2 Cost per serve $5.60 Time to make 15 min dairy free

150g beef stir-fry strips ½ tea­spoon Sichuan pep­per­corns, crushed (see Note) 1 tea­spoon Chi­nese rice wine or dry sherry 1 gar­lic clove, crushed 2 tea­spoons olive oil 1 medium red cap­sicum, cut into 2cm pieces 2 cups chopped broc­coli flo­rets 1 x 200g packet udon noo­dles, soaked, drained 3 tea­spoons oys­ter sauce, mixed with 2 ta­ble­spoons wa­ter 1 sliced shal­lot, to gar­nish

1 Com­bine beef strips, crushed pep­per­corns, rice wine and gar­lic. 2 Heat oil in a wok or medium non-stick fry­ing pan over high heat. Add sea­soned beef strips. Stir-fry for 2 min­utes. Re­move from pan and set aside. 3 Add cap­sicum and broc­coli to the wok and stir-fry for 2 min­utes. Add noo­dles and blended sauce; cook for 2 min­utes. 4 Re­turn the beef to the pan and toss well. Di­vide the stir-fry among two serv­ing plates and gar­nish with shal­lots. Note Sichuan pep­per is avail­able from su­per­mar­ket spice ranges. You can use a lit­tle cracked black pep­per and a pinch of Chi­nese five spice as an al­ter­na­tive.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.