Sichuan Pepper Chill Steak
Sichuan Pepper Chill Steak
For my 30th, a friend of mine treated me to the
restaurant Plum Valley in China town London
The food and décor was top tier. This was one of the dishes
on the menu, well almost identical. Ever
since I have been making this on days that I like to indulge.
Just like for my bistek recipe, you can use a cheaper cut of
beef to Sirloin, but it means you will need to coat your beef in a teaspoon or
so of some cornflour so that the meat will be just as tender. I adore my maternal side of the family, but
for me I much prefer a medium, to medium- rare steak.
Stir Fry Sauce
1 tablespoon Dark Soya Sauce
2 tablespoons Light Soya Sauce Soya Sauce
½ teaspoon salt
Shaoxing Wine ( you can use mirin)
Sesame Oil
Beef Marinade
Sirloin Steak, cut into thin strips ( see intro above if you
are using a cheaper cut)
1 tsp garlic power
1 tsp sugar
Base
1 tablespoon chilli flakes
4 garlic cloves crushed
3 shallots or 1 medium onion finely chopped
2 tsp Sichuan Peppercorns, dry roasted in a frying pan then
crushed
1 tsp Peppercorns crushed
Garnish
1 red chilli, chopped coarsely
2 green finger chillies, chopped fine
3 Spring Onions, chopped coarsely.
To serve
Cooked Jasmin Rice
Stir Fried Veg
1.
Combine Beef with its marinade and set aside
2.
Heat you frying pan or wok to until it smokes a
tad
3.
Add beef, align so each piece is touching the
surface of the wok/pan
4.
Cook for 1 minute without touching!
5.
Stir fry for another 1 minute and remove from
pan
6.
Turn heat off, and then add your
onions/shallots, once the sizzling stops, turn heat back on to medium-low and
stir fry for 3 minutes or until it smells sweet.
7.
Add all the base ingredients and stir fry for 30
seconds
8.
Add stir fry sauce and allow it to come to a
boil, then turn off immediately.
9.
Add beef along with garnish ingredients.
10.
Serve straight away with jasmine rice. Enjoy!
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