Sticky Chili Beef
Ingredients:
For the beef:
300g (10oz) Beef Steak
½ Tbsp Szechuan Peppercorns
4 Tbsp Cornflour (Corn Starch in the US)
½ Tsp Salt
Oil for Frying
1 Small (150g) Red Pepper
1 Small (150g) Green Pepper
1 Small (100g) Onion
For the sauce:
75ml (⅓ Cup) Water
6 Tbsp Dark Brown Sugar
2 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
3 Tbsp Minced Chili Oil (Lao Gan Ma)
30g (Thumb-Sized Piece) Ginger
2 Garlic Cloves
⅛ Tsp MSG
Instructions:
Cut the beef into 2-3mm (⅛") thick strips across the grain.
Top and tail the onion, cut it in half, then slice into 5-6mm (¼") thick pieces.
Remove stems and seeds from the peppers and slice them the same size as the onion.
Peel and grate the ginger.
Peel and mash the garlic into a paste.
Heat a small saucepan over medium heat, add all sauce ingredients, bring to a boil while stirring, then reduce heat and simmer for 5 minutes.
Heat a dry wok over high heat, toast the Szechuan peppercorns, then crush them in a pestle and mortar.
Return the wok to the heat, add oil to a depth of 3-4cm (1½"), and heat to 180°C (350°F).
Mix beef with salt, crushed peppercorns, and cornflour.
Fry the beef in batches for about 90 seconds, then drain on kitchen paper.
Drain most of the oil from the wok, leaving a thin layer, and return to high heat.
Stir-fry the onions and peppers for 90 seconds.
Pour in the chili sauce and cook for 30 seconds.
Add the beef, stir to coat in the sauce, and serve.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 2
