Steve's Crispy Sichuan Beef
Flavoured with Sichuan (any spelling will do) pepper corns, not a "hot" dish but aromatic and warm. Use the best beef you can. Serve with veg and rice out of a plastic tub in a motel for the authentic Australian Chinese food experience!
Combine meat ingredients until meat is coated.
Fry off meat in hot oil until crispy.
Combine sauce ingredients in medium heat pan until sugar is dissolved.
Combine vegetable ingredients in a hot pan/wok, add Bok Choy and sauté for 30 seconds to cover.
Add splash of water and cover to steam for 1 minute.
Roll meat in sauce to coat, serve with vegetables and rice/noodles.
Spicy doesn't have to cause pain! No one cares how much chili you can eat.
400 - 500g Beef (sliced into strips)
3 TBS Rice Flour (Potato starch or corn flower will work)
1 TBS Sichuan Pepper Corns (ground)
1 tsp Lime Zest
1 tsp Mandarin Zest
Cracked black pepper
100g Palm Sugar
100ml Shaoxing Rice Wine (Chinese rice wine)
2 TBS Dark Rice Wine Vinegar (or Balsamic)
1 TBS Dark Soy Sauce
1 TBS Light Soy Sauce
½ tsp Minced Ginger
½ tsp Minced Garlic
5cm Lemongrass, outer leaves removed, then finely chopped
1 Kafir Lime leaf finely chopped
1 tsp Sesame seeds
Optional: Chopped Chilis or flakes to taste
2 Bok Choy (quartered)
1 tsp Oil
1 tsp Minced Ginger
1 tsp Minced Garlic
1 tsp Chopped Lemongrass
1 tsp Light Soy Sauce
Splash of water