Sichuan pepper beef stir-fry with broccoli
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Time to make:
$5.60 per serve
(at time of publication)
Full ingredients list:
150g beef stir-fry strips
1/2 teaspoon Sichuan peppercorns, crushed (see tip)
1 teaspoon Chinese rice wine or dry sherry
1 garlic clove, crushed
2 teaspoons olive oil
1 medium red capsicum, cut into 2cm pieces
2 cups chopped broccoli florets
200g packet udon noodles, soaked, drained
3 teaspoons oyster sauce, mixed with 2 tablespoons water
1 sliced shallot, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Combine beef strips, crushed peppercorns, rice wine and garlic.
Step 2Heat oil in a wok or medium non-stick frying pan over high heat. Add seasoned beef strips. Stir-fry for 2 minutes. Remove from pan and set aside.
Step 3Add capsicum and broccoli to the wok and stir-fry for 2 minutes. Add noodles and blended sauce; cook for 2 minutes.
Step 4Return the beef to the pan and toss well. Divide the stir-fry among two serving plates and garnish with shallots.
Sichuan pepper is available from supermarket spice ranges. You can use a little cracked black pepper and a pinch of Chinese five spice as an alternative.
About this recipe
First published: May 2018