Australian Gourmet Traveller - (07)July 2019 (1)

GOURMET TRAVELLER 47

Fast

Sichuan-stylebeefSERVES 4

Thisfastversionofa beefbraiseis allaboutthepunchy
flavoursofginger,Sichuanpepperandchilli.Serveit with
plenty of steamed rice to soak up the soupy broth.

50 mlneutral-flavouredoil,
suchasvegetableoil
50 gmginger,cutintojulienne
1 tbspSichuanpeppercorns,
finelycrushed
5 smalldriedchillies,cutinto
smallpieceswithscissors
2 tbspchillibeanpaste(see
note)
SplashofShaoxingwine
300 mlchickenstock
2 Scotchfilletsteaks(about
200gmeach),thinlysliced
acrossthegrain
1 tspcornflourmixed
with3 tspsoysauce
Thinlyslicedspringonions
andsteamed rice, to serve

1 Heatoilin a deepfryingpan

overhighheat.Addginger,

peppercornsanddriedchilliand

stiroccasionallyuntilfragrant

andgingeris startingtoturn

golden(1-2minutes).Addchilli

beanpasteandstiruntilroasted

(1 minute).Addwineandstock,

andbringtoa simmer.Add

steakandsimmerovermedium

heatuntiljustcookedthrough

(2minutes).

2 Addcornflourmixtureand

bringtoa simmer, stirring,until

liquidis glossyandslightly

thickened(1 minute).Topwith

springonionandservewithrice.

NoteChillibeanpasteis

available from Asian grocers.➤