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Sichuan beef with chilli & capsicum
Sichuan beef with chilli & capsicum
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Experience the fiery deliciousness of Sichuan cuisine with this crowd-pleasing dish. Perfect for your next at-home banquet.
Ingredients:
  • 700g beef fillet, thinly sliced
  • 60ml (1/4 cup) soy sauce
  • 3 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 36.40 gm peanut oil
  • 4 shallots, ends trimmed, cut into 4cm lengths
  • 1 red capsicum, halved, seeded, thinly sliced
  • 1 yellow capsicum, halved, seeded, thinly sliced
  • 1 fresh long red chilli, thinly sliced diagonally
  • 1 fresh long green chilli, thinly sliced diagonally
  • 43.20 gm hoisin sauce
  • Steamed jasmine rice, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a medium bowl, mix the beef with 2 tablespoons of soy sauce, half of the garlic, and ginger. Let it marinate for 15 minutes. Drain the beef, keeping the marinade for later use.
  • Heat a wok over high heat until smoking. Add half of the oil and swirl to coat. Stir-fry one-third of the beef for 1-2 minutes until browned. Transfer to a plate. Repeat with the remaining beef in 2 more batches, reheating the wok between batches.
  • Heat the rest of the oil in the wok. Cook the shallot, mixed capsicum, mixed chilli, and rest of the garlic and ginger for 3-4 minutes until the capsicum is crisp-tender. Add the beef, remaining soy sauce, marinade, and hoisin sauce, stir-fry for 1-2 minutes until heated through. Serve with steamed rice and garnish with coriander sprigs.

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