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Sichuan beef and buckwheat stir-fry recipe
Sichuan beef and buckwheat stir-fry recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Healthy Asian stir-fry with plenty of veggies, ready in just 40 minutes - ideal for quick midweek meals.
Ingredients:
  • 250.00 ml raw buckwheat, rinsed, drained
  • 500g beef rump steak, trimmed, thinly slice
  • 2 tsp Sichuan peppercorns, crushed
  • 36.40 gm peanut oil
  • 1 brown onion, cut into thin wedges
  • 1 red capsicum, chopped
  • 2 garlic cloves, crushed
  • 1cm piece fresh ginger, finely grated
  • 125g snow peas, trimmed, halved diagonally
  • 2 baby bok choy, trimmed, quartered
  • 76.25 gm oyster sauce
  • 21.00 gm soy sauce
  • 20.00 ml rice wine vinegar
  • Sliced red chilli, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Simmer buckwheat in a pot of boiling water until tender, about 15-20 minutes. Drain and rinse with cold water.
  • Combine beef and peppercorns in a bowl. Heat a wok over high heat with 2 teaspoons of oil, swirling to coat. Cook half the beef until browned, about 2 to 3 minutes. Transfer to a bowl, cover to keep warm. Repeat with the remaining oil and beef. Remove wok from heat and carefully wipe clean.
  • Place the wok back on the heat and pour in the rest of the oil. Swirl it around to ensure everything is coated. Add the onion and stir-fry for 3 minutes until it turns golden. Toss in the capsicum, garlic, and ginger, stir-frying for 2 minutes until fragrant and starting to soften. Add the snow peas and bok choy, stir-fry for 1 minute. Pour in the oyster sauce, soy sauce, vinegar, buckwheat, beef, and any resting juices. Stir-fry for 2 to 3 minutes until everything is heated through. Finish off with a sprinkle of chilli and coriander leaves. Serve and enjoy!

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