Name: Twice-fried sichuan beef
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon dry sherry; 2 tablespoon salt-reduced soy sauce; 1 teaspoon brown sugar; 600 gram piece eye fillet, sliced thinly; 1/2 cup (75g) cornflour; 1 1/2 cup (300g) jasmine rice; vegetable oil, for deep-frying; 2 teaspoon sesame oil; 1 clove garlic, crushed; 1 fresh red thai chilli, chopped finely; 1 brown onion (150g), sliced thickly; 1 carrot (120g), halved, sliced thinly; 1 red capsicum (150g), sliced thinly; 500 gram gai larn, chopped coarsely; 1 tablespoon cracked sichuan peppercorns; 2 tablespoon oyster sauce; 1/4 cup (60ml) salt-reduced soy sauce, extra; 1/2 cup (125ml) beef stock; 2 teaspoon brown sugar, extra

Ingredients

2 tablespoon dry sherry

2 tablespoon salt-reduced soy sauce

1 teaspoon brown sugar

600 gram piece eye fillet, sliced thinly

1/2 cup (75g) cornflour

1 1/2 cup (300g) jasmine rice

vegetable oil, for deep-frying

2 teaspoon sesame oil

1 clove garlic, crushed

1 fresh red thai chilli, chopped finely

1 brown onion (150g), sliced thickly

1 carrot (120g), halved, sliced thinly

1 red capsicum (150g), sliced thinly

500 gram gai larn, chopped coarsely

1 tablespoon cracked sichuan peppercorns

2 tablespoon oyster sauce

1/4 cup (60ml) salt-reduced soy sauce, extra

1/2 cup (125ml) beef stock

2 teaspoon brown sugar, extra

Method

1.Combine sherry, sauce and sugar in medium bowl; add beef, toss to coat in marinade. Stand 10 minutes; drain. Toss beef in cornflour; shake off excess.

2.Meanwhile, cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.

3.Heat vegetable oil in wok; deep-fry beef, in batches, until crisp. Drain on absorbent paper. Reserve oil for another use.

4.Heat sesame oil in same cleaned wok; stir-fry garlic, chilli and onion until onion softens. Add carrot and capsicum; stir-fry until just tender. Add gai larn; stir-fry until just wilted.

5.Add beef to wok with peppercorns, oyster sauce, extra soy sauce, stock and extra sugar; stir-fry until heated through. Serve beef and vegetables with rice.

It is easier to slice beef thinly if it is partially frozen.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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