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Beef & Sichuan pepper stir-fry in a wok

Beef & Sichuan pepper stir-fry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve up this healthy stir-fry in just 20 minutes. Low in fat and calories, it's a brilliant speedy midweek meal for four

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal328
low infat9g
saturates3g
carbs37g
sugars9g
high infibre6g
protein21g
salt0.8g
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Ingredients

  • 2 tbsp rapeseed oil
  • 300g steak, sliced into thin strips
  • 1 tbsp cornflour
  • 2 mixed peppers, deseeded and finely sliced
  • 200g baby corn, halved on an angle
  • 2 small red onions, finely sliced
  • ½ tsp chilli flakes
  • 1 tsp Sichuan peppercorns, ground using a pestle and mortar
  • 2 tbsp low-salt dark soy sauce
  • 1 tbsp chilli oil (optional)
  • 300g cooked brown basmati rice

Method

  • STEP 1

    Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.

  • STEP 2

    Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.

Recipe from Good Food magazine, May 2022

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