Sichuan Beef and Buckwheat Stir-fry
SERVES 4 PREP 15 MINUTES COOK 25 MINUTES
1 cup raw buckwheat, rinsed, drained 500g beef rump steak, trimmed, thinly sliced 2 teaspoons Sichuan peppercorns, crushed 2 tablespoons peanut oil 1 brown onion, cut into thin wedges 1 red capsicum, chopped 2 garlic cloves, crushed 1cm piece fresh ginger, finely grated 125g snow peas, trimmed, halved diagonally 2 baby bok choy, trimmed, quartered ¼ cup oyster sauce 1 tablespoon soy sauce 1 tablespoon rice wine vinegar Sliced red chilli and fresh coriander leaves, to serve
1 Cook buckwheat in a medium saucepan of boiling water for 15 to 20 minutes or until tender. Drain. Rinse under cold water. Drain. 2 Meanwhile, combine beef and peppercorns in a bowl. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with another 2 teaspoons of remaining oil and remaining beef. Remove wok from heat. Carefully wipe clean. 3 Return wok to heat. Add remaining oil. Swirl to coat. Add onion. Stir-fry for 3 minutes or until golden. Add capsicum, garlic and ginger. Stir-fry for 2 minutes or until fragrant and starting to soften. Add snow peas and bok choy. Stir-fry for 1 minute. Add oyster sauce, soy sauce, vinegar, buckwheat, beef and any resting juices. Stir-fry for 2 to 3 minutes or until heated through. Sprinkle with chilli and coriander leaves. Serve. NUTRITION: (per serve) 1648kj; 16.6g fat; 4g sat fat; 34.9g protein; 21.6g carbs; 8.2g fibre; 74mg chol; 1196mg sodium.