Szechwan Beef with Vegetables

Serves 2

Ingredients

300g beef rump steak
2 dried, hot red peppers (chopped)
1 carrot
500ml (2 cup) boiling water
250g snow peas or sliced beans
250ml (1 cup) olive oil
250g fresh mushrooms (sliced)
pinch of salt

Marinade:
1 tsp dry sherry
1/2 tsp ginger, minced
1/3 tsp sugar
2 tbsp oyster sauce
1 tsp cornflour
1/2 tsp baking soda

Seasoning Sauce:
65ml (1/4 cup) chicken stock
65ml (1/4 cup) water
1 tsp cornflour
1/4 tsp sugar
1/2 tsp sesame oil
1 tbsp soy sauce

Method

1 Slice beef across the grain and at an angle into thin strips; cut strips 5cm (2 inches) long; combine marinade in a medium bowl; add beef strips, mix well and let stand for 30 minutes.

2 Mix seasoning sauce ingredients in a small bowl and set aside for later.

3 Add salt and carrot to a small saucepan with boiling water, cook for 15 minutes. Add snow peas or green beans in with the carrot and boil for another minute. Remove the saucepan from the heat, drain the vegetables and rinse in cold water. Cut the carrot into thin slices.

4 Heat the oil in a wok over medium heat for 1 minute. Add the marinated beef and stir-fry until lightly browned. Remove the beef with slotted spoon, make sure to drain well over the wok and set aside.

5 Remove all but 65ml (1/4 cup), or thereabouts, of the oil from the wok. Heat the remaining oil over high heat for 30 seconds, add the chopped red peppers and stir-fry for 15 seconds.

6 Add mushrooms and stir-fry for 3 minutes. Add the seasoning sauce along with the cooked snow peas, carrots and cooked beef. Stir-fry all the ingredients until the sauce thickens a little. Serve hot with either rice or your favourite style of noodle.

Tip: You can marinade the tender beef strips for more than 30 minutes for a more dramatic flavour.