300 gm beef fillet, cut into
paper-thin slices
60 ml (1⁄4 cup) vegetable oil
10 gm (2cm) ginger, thinly
sliced
1 large garlic clove, finely
chopped
2 spring onions, cut into
5cm lengths
1 red capsicum, cut into
small dice
6-12 dried red chillies, cut with
scissors into 2cm pieces,
seeds removed
2 tsp doubanjiang (see note)
60 ml (1⁄4 cup) chicken stock
Steamed baby bok choy
and steamed rice (optional),
to serve
MARINADE
1 tbsp Shaoxing wine
1 tbsp light soy sauce
½ tsp dark soy sauce
1 tsp cornflourStir-fried beef with dried chillies,
capsicum and chilli bean paste SERVES 4
This Sichuan-inspired dish has great depth of flavour. Adjust the spiciness to suit your
palate. I use medium-heat dried bullet head chillies, but any dried chillies will work.1 For marinade, mix ingredients
in a bowl to combine. Add beef,
toss to coat, and leave for
20 minutes to marinate.
2 Heat 2 tbsp oil in a wok or
frying pan over high heat. Add
beef in batches and stir-fry until
partially cooked (30 seconds).
Remove beef from pan,
separating the pieces to stop
it cooking.
3 Wipe out wok with paper
towels and return to medium
heat. When hot, add remaining
oil. Heat briefly, then add ginger,
garlic and spring onion andstir-fry until softened and
fragrant (2-3 minutes). Add
capsicum and dried chilli and
stir-fry until capsicum has
softened slightly (1 minute;
dried chillies burn easily so be
careful). Return beef to wok with
doubanjiang and stock, increase
heat to high and stir until beef
is cooked and sauce is reduced
(1-2 minutes). Serve with
steamed bok choy and rice.
Note Doubanjiang, a hot chilli
broad bean paste, is available
from select Asian grocers.58 GOURMET TRAVELLERQuick Meals