Sichuan pepper beef with peppers and pak choi
Thin beef strips with tingly Sichuan pepper, ginger, garlic and crunchy peppers. A fast stir fry that needs no soy sauce.
- Time25 min
- LevelEasy
- Costabout £2.25 a head
Ingredients
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Method
- 1
Toss the beef with the cornflour and half the Sichuan pepper. Cook the rice in boiling water for 11 minutes, then drain.
11 min - 2
Heat a wok until smoking. Add half the oil and stir fry the beef in two batches for 1 to 2 minutes until browned. Tip onto a plate.
2 min - 3
Add the remaining oil, peppers, garlic and ginger. Stir fry for 3 minutes.
3 min - 4
Add the pak choi, rice vinegar, chilli and a splash of water. Cook for 2 minutes until the stalks are just tender.
2 min - 5
Return the beef with the rest of the Sichuan pepper and toss for 1 minute.
- 6
Serve at once over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.