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How to make Sichuan beef with chilli & capsicum

Yield = 6
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

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 1 Combine 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 2 Heat 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 3 Heat 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.