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Beef with broccoclini and sichuan sauce
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Exciting ginger-chilli sauce with a sweet kick, perfect for enhancing beef dishes.
Ingredients:
  • 2 x 200g eye beef fillet steaks (3cm thick)
  • 18.40 gm vegetable oil
  • 20.00 ml finely ground (with a mortar and pestle) Sichuan peppercorns
  • 4.80 gm sea salt flakes
  • 1 bunch broccolini, split lengthways
  • 1/2 Lebanese cucumber, finely sliced
  • 20.00 ml Shaoxing wine
  • Steamed brown rice, to serve (optional)
Instructions:
  • Massage the steaks with a touch of oil and generously season with peppercorn and salt. Sear the steaks in a hot pan for 4-5 minutes on each side for a perfect medium rare, or until desired doneness. Let the steaks rest for 10 minutes before serving.
  • After letting the steaks rest, heat the rest of the oil in a large frying pan or wok over high heat. Stir-fry the broccolini for 2 minutes. Pour in the wine and continue stir-frying for 1 minute until the broccolini is bright green. Remove from the wok.
  • Heat oil in a wok over medium-high heat, then stir-fry the onion and ginger for 1 minute. Add the rest of the sauce ingredients and bring to a boil. Reduce heat to low and simmer for 1 minute.
  • Drizzle sauce generously over tender sliced steaks. Serve alongside fluffy rice, vibrant broccolini, and crisp cucumber. Garnish with a generous sprinkle of extra shredded green onion for added flavor and freshness.

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