Szechuan Beef

Ingredients

• 225 gbeef (sirloin or flank), thinly sliced against the grain
• salt, approx 1/2 tsp, for marinade
• 1 tspsesame oil, for marinade
• white pepper, for marinade
• 1egg white, for marinade — helps velvet the beef
• 3 tbspcornstarch, 2 tbsp for marinade, 1 tbsp mixed with 2 tbsp water for slurry
• 4 tbspvegetable oil, used in stages
• 1 tspfresh ginger, minced
• 1 tspgarlic, minced
• onion, approx 3/4 cup, sliced
• carrots, approx 1/2 cup, sliced
• green pepper, approx 3/4 cup, sliced
• celery, approx 1 cup, sliced
• mushrooms, approx 1 cup, sliced
• 1 tbspchinese cooking wine (shaoxing)
• water, approx 1 cup, added with vegetables
• 1 tbspoyster sauce
• hot sauce (or chilli paste), approx 1/2 tsp
• 1 tspsugar
• 1 tbspsoy sauce

Method

1. 1

   Marinate the beef: toss the sliced beef with salt, sesame oil, white pepper, egg white and 2 tbsp cornstarch. Mix well and set aside for 10 minutes.

2. 2

   Heat 2 tbsp oil in a wok over high heat. Stir-fry the beef until golden brown, about 3–4 minutes. Remove and set aside.

3. 3

   Add 1 tbsp oil to the wok. Stir-fry the ginger and garlic for a few seconds. Add all the vegetables with the cooking wine and 1 cup of water. Stir-fry for 2–3 minutes.

4. 4

   Add the oyster sauce, hot sauce and sugar. Return the beef and add the soy sauce.

5. 5

   Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Pour gradually into the wok, stirring, until the sauce reaches the desired thickness. Serve immediately with steamed rice.