Peppercorn Beef
Natasha
ingredients
- 2 tablespoons dark soy sauce
- 3cm piece (15g) fresh ginger, grated
- 2 cloves garlic, crushed
- 2 teaspoons cornflour
- 1 teaspoon sesame oil
- 800g beef rump steak, sliced thinly
- 2 teaspoons pepper medley
- 1/4 teaspoon Sichuan peppercorns
- 2 tablespoons peanut oil
- 1 medium (150g) brown onion, sliced
- 150g snake beans, chopped coarsely
- 2 tablespoons Chinese cooking wine
- 1/2 cup (125ml) water
- 2 tablespoons oyster sauce
- 4 green onions (green shallots), sliced
directions
- 1
Combine soy sauce, ginger, garlic, cornflour and sesame oil in a lage bowl; add beef, mix well. Cover; refrigerate 1 hour.
- 2
Meanwhile, using mortar and pestle, crush pepper medley and Sichuan peppercorns finely.
- 3
Heat half the peanut oil in wok; stir-fry beef, in batches, until browned.
- 4
Heat remaining oil in wok; stir-fry brown onion, beans and pepper mixture until onion is tender. Return beef to wok with wine, the water and oyster sauce; bring to the boil. Stir-fry until beans are cooked. Remove from heat; stir in green onion.
- 5
Not suitable to freeze or microwave.
- 6
Cook’s note: Pepper medley is a mixture of black, white, green and pink peppercorns, coriander seeds and allspice, sold in grinders in supermarkets. You can use your own blend of various peppercorns, if you prefer.
Source: Natasha
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