Stir-Fried Beef with Or­ange and Szechuan Pep­per­corns

Serves 2 to 3 EASY

Wine & Dine Cookbook - - FEATURE RECIPES -

This quick and easy stir-fry spices up a mid­week meal with its zesty, bold flavours.

350g beef flank, juli­enned 1 tbsp cook­ing oil

4 dried chill­ies, chopped 1 clove gar­lic, sliced

1 tsp Szechuan pep­per­corns Zest of 1 or­ange

1 tsp oys­ter or hoisin sauce 1 tsp dark soy sauce

1 tbsp peanuts, toasted and

coarsely crushed

Spring onions, for gar­nish

For the mari­nade

1 tbsp minced gin­ger 1 tbsp cook­ing wine 1 tsp dark soy sauce 1 tbsp light soy sauce 1 tsp sugar

1 tsp corn­flour

1. Com­bine mari­nade in­gre­di­ents and mar­i­nate beef in it for about 30 mins.

2. Heat oil in a wok and sauté chill­ies, gar­lic and Szechuan pep­per­corns for about 3 mins un­til fra­grant.

3. Drain the beef of ex­cess mari­nade and add beef to the wok. Stir-fry briefly un­til the beef starts to turn brown, then add in the or­ange zest and the re­main­ing mari­nade.

4. When the beef is fully cooked, stir in the peanuts. Dish up into a plate and gar­nish with peanuts. Serve hot.

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