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Sichuan beef and snowpea stir-fry
Sichuan beef and snowpea stir-fry
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
A delicious and easy homemade meal ready faster than takeout.
Ingredients:
  • 10.00 gm cornflour
  • 80ml beef stock
  • 40.00 ml kecap manis
  • 21.00 gm soy sauce
  • 18.20 gm peanut oil
  • 85g almond
  • 500g beef fillet, thinly sliced
  • 2 red onions, cut into wedges
  • 2 garlic cloves, thinly sliced
  • 5cm piece ginger, peeled, cut into matchsticks
  • 3 tsp Sichuan peppercorns, lightly crushed
  • 300g snowpeas, trimmed
  • Steamed jasmine rice, to serve
Instructions:
  • In a jug, pour the cornflour and slowly mix in the beef stock while stirring gently. Add the kecap manis and soy sauce, then mix well. Set aside.
  • Warm half of the oil in a wok over medium heat, then stir-fry the almonds for 2 minutes until lightly toasted. Transfer to a bowl using a slotted spoon.
  • Turn up the heat until the oil is shimmering. Cook 1/4 of the beef, stir-frying until lightly browned, about 1-2 minutes. Transfer to a bowl. Repeat this process in 3 more batches with the remaining beef, making sure to reheat the wok between each batch.
  • - Heat the rest of the oil in the wok over high heat. Stir in the onion, garlic, ginger, and peppercorns and sauté for 2 minutes until the onion is slightly soft. - Add the beef back to the wok along with snowpeas and soy sauce mix. Stir-fry for 2 minutes until the sauce boils and thickens. - Toss in the almonds and stir well. Remove from heat and enjoy!
  • Divide the stir-fry evenly into serving bowls. Serve right away with steamed rice, if preferred.

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