Adam Liaw’s Sichuan beef
Sichuan chilli bean paste, doubanjiang, is savoury, a little spicy, and a perfect way to give stir-fries a Sichuanese bent.
Ingredients
4 tbsp vegetable oil
2 garlic cloves, peeled and sliced
2 slices ginger
2 tbsp Sichuan chilli bean paste
6-8 spring onions, sliced into 5cm lengths
1 red capsicum, cut into 5cm x 2cm pieces
2 celery stalks, peeled and thinly sliced on a sharp diagonal
1 tbsp light soy sauce
½ tsp sugar
1 tsp cornflour mixed with ¼ cup of cold water
Beef and marinade
500g beef topside, very thinly sliced
½ tsp cornflour
1 tsp sesame oil
1 tsp soy sauce
1 tsp Shaoxing wine
¼ tsp baking soda
Method
Step 1
Combine the beef with all the marinade ingredients and set aside for 10 minutes. Heat a wok over high heat and add 2 tablespoons of the vegetable oil. Stir-fry the beef in 2 batches until browned, then remove. Rinse out the wok and return it to the heat.
Step 2
Add the remaining oil to the hot wok, along with the garlic and ginger. Fry for a few seconds, then add the chilli bean paste and fry for about 30 seconds until fragrant. Add the onions, capsicum and celery and stir-fry for 2 minutes, or until just softened.
Step 3
Return the beef to the wok and add the soy sauce and sugar. Stir-fry for another minute, then add a little of the cornflour mixture and toss to thicken the sauce.
Adam’s tip: In the past, large heavy iron woks were the norm, and used more like a pot for braising, but now, lighter woks are easier to handle.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
