- 0:20 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this dish as part of a banquet at home.
Ingredients
- 700g beef fillet, thinly sliced
- 60ml (1/4 cup) soy sauce
- 3 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons peanut oil
- 4 shallots, ends trimmed, cut into 4cm lengths
- 1 red capsicum, halved, seeded, thinly sliced
- 1 yellow capsicum, halved, seeded, thinly sliced
- 1 fresh long red chilli, thinly sliced diagonally
- 1 fresh long green chilli, thinly sliced diagonally
- 2 tablespoons hoisin sauce
- Steamed jasmine rice, to serve
- Fresh coriander sprigs, to serve
Method
- Step 1Combine the beef, 2 tablespoons of the soy sauce and half the garlic and ginger in a medium bowl. Set aside for 15 minutes to marinate. Drain the beef, reserving any of the marinade.
- Step 2Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Stir-fry one-third of the beef for 1-2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the wok between batches.
- Step 3Heat remaining oil in the wok. Add the shallot, combined capsicum, combined chilli and remaining garlic and ginger. Stir-fry for 3-4 minutes or until capsicum is tender crisp. Add the beef, remaining soy sauce, reserved marinade and hoisin sauce. Stir-fry for 1-2 minutes or until heated through. Serve with steamed rice and coriander sprigs.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1333 kj
Energy
21g
Fat Total
7g
Saturated Fat
2g
Fibre
27g
Protein
68mg
Cholesterol
865.53mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as part of a banquet
Cook’s tip: Don’t leave the beef mixture to marinate for longer than 15 minutes or the salt in the soy sauce will start to “cook” the beef.
- Author: Cynthia Black
- Image credit: Steve Brown
- Publication: Australian Good Taste
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