Sichuan beef stir-fry

This healthy Sichuan beef stir-fry stuffed full of vegetables, is tasty to eat and very quick cook.

  • 25 mins cooking
  • Serves 4
  • Print


Sichuan beef stir-fry
  • 3 teaspoon sichuan peppercorns
  • 500 gram sliced beef fillet steak
  • 2 tablespoon peanut oil
  • 100 gram baby corn, halved lengthways
  • 30 gram oyster mushrooms, sliced thinly
  • 30 gram shiitake mushrooms, sliced thinly
  • 100 gram broccolini, cut into 5cm lengths
  • 100 gram gai lan (chinese broccoli), cut into 5cm lengths
  • 2 tablespoon soy sauce
  • 1 1/2 tablespoon chinese cooking wine


Sichuan beef stir-fry
  • 1
    Stir-fry pepper in a dry wok, over high heat, for 2 minutes or until fragrant. Remove from wok; crush with grinder or mortar and pestle. Combine pepper and beef in a medium bowl with half the oil; turn to coat beef in mixture.
  • 2
    Stir-fry beef, in batches, over high heat, 2 minutes or until just browned. Remove from wok; cover to keep warm.
  • 3
    Heat remaining oil in wok; stir-fry corn and mushrooms for 2 minutes or until almost tender. Add broccolini and gai lan; stir-fry 1 minute or until gai lan just begins to wilt. Return beef to wok with sauce and wine, tossing to combine. Season to taste.

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