This fast version of a beef braise is all about the punchy flavours of ginger, Sichuan pepper and chilli. Serve it with plenty of steamed rice to soak up the soupy broth.
Ingredients
Method
1.Heat oil in a deep frying pan over high heat. Add ginger, peppercorns and dried chilli and stir occasionally until fragrant and ginger is starting to turn golden (1-2 minutes). Add chilli bean paste and stir until roasted (1 minute). Add wine and stock, and bring to a simmer. Add steak and simmer over medium heat until just cooked through (2 minutes).
2.Add cornflour mixture and bring to a simmer, stirring, until liquid is glossy and slightly thickened (1 minute). Top with spring onion and serve with rice.
Chilli bean paste is available from Asian grocers.
Notes