Sichuan pepper beef stir-fry with broccoli
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.