Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• (1/2 lb) flank or sirloin steak, thinly sliced against the grain
• 1/2 teaspoon salt
• 1 teaspoon sesame oil
• 1 pinch black pepper
• 1 egg white, lightly beaten
• 3 tablespoons cornstarch
• 4 tablespoons vegetable oil, divided
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 teaspoon dried chilli flakes or 2 dried chillies (for the Szechuan heat)
• 1/2 teaspoon Szechuan peppercorns, ground (standard addition)
• 3/4 cup sliced onion
• 1/2 cup carrots, cut into thin matchsticks
• 3/4 cup green pepper, sliced
• 1 cup celery, sliced on the diagonal
• 1 cup mushrooms, sliced
• 1 tablespoon Chinese cooking wine
• 1 cup water
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon hot sauce, or to taste

Method

1. Toss the beef with the salt, sesame oil, pepper and egg white, then mix in the cornstarch until every slice is coated. Leave for 10 minutes.
2. Heat 3 tablespoons of the oil in a wok over high heat. Stir-fry the beef in batches for 2-3 minutes until crisp at the edges and just cooked. Remove to a plate.
3. Add the remaining tablespoon of oil to the wok. Add the ginger, garlic, chilli and ground Szechuan pepper and stir-fry for 20 seconds until fragrant.
4. Add the onion, carrots, green pepper, celery and mushrooms and stir-fry for 3-4 minutes until just tender but still crisp.
5. Pour in the cooking wine and let it sizzle, then add the water, oyster sauce, soy sauce, sugar and hot sauce. Bring to the boil and simmer for 1-2 minutes until the sauce thickens slightly.
6. Return the beef to the wok, toss for 1 minute to coat in the sauce, and serve at once with steamed rice.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).