Sichuan Beef

I absolutely love Chinese cuisine, especially the dishes from the Sichuan province. Meals from this region are known for their bold, intense flavors and are usually quite spicy. The staples of Sichuan cooking are garlic, chili peppers, and Sichuan peppercorns.

Ingredients (serves 4 large portions):

• 600–700 g lean beef, cut into thin strips

• 4–5 cloves garlic, minced

• 1 green bell pepper, sliced into strips

• 1 red bell pepper, sliced into strips

• 1 large carrot, cut into matchsticks, julienne, or thin sticks

• 1.5 tablespoons chili oil (optional, adjust to taste)

• 1 large stalk of green onion, chopped

• Sunflower or canola oil for frying

Marinade:

• 1.5 tablespoons cornstarch

• 1.5 teaspoons Chinese rice wine

• 1.5 tablespoons soy sauce

Sauce:

• 2.5 tablespoons oyster sauce

• 1.5 tablespoons ready-made chili-garlic sauce

• 2.5 tablespoons soy sauce

• 2 tablespoons sugar

• 90 ml water

• 1.5 teaspoons chili oil

• 1.5 teaspoons sesame oil

Instructions:

1. Combine the marinade ingredients and mix with the beef. Leave in a cool place for about 15 minutes.

2. Mix all the sauce ingredients in a bowl and set aside.

3. Heat 2 tablespoons of oil in a large pan or wok and stir-fry the beef until it changes color. Transfer to a bowl and set aside.

4. Wipe the pan clean and heat 1–2 tablespoons of oil. Add the garlic and fry for a few seconds. Add the bell peppers and carrot, cooking until the carrot is slightly tender but still crisp.

5. Return the beef to the pan and pour in the sauce. Heat together for a short time.

6. Add the chopped green onion and the remaining chili oil. Serve immediately, ideally with steamed rice.

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