2 tsp cornflour
2 Tbsp light soy sauce
2 Tbsp Chinese cooking wine
6cm piece ginger, finely grated
6 cloves garlic, minced
700g beef rump
¼ cup vegetable oil, plus extra 1 Tbsp
1 tsp Szechuan peppercorns
1 red chilli, seeded and finely diced
6 green shallots, cut into 5cm lengths, green and white parts separated
½ cup shredded mandarin peel (see Cook's tip, below)
1 Tbsp hoisin sauce
2 Tsp Chinese chilli oil
2 tsp caster sugar
2 bunches gai lan (Chinese broccoli), stalks trimmed, cut into 6cm lengths
Steamed rice, to serve
Combine cornflour, soy sauce, Chinese cooking wine, ginger and garlic in a large bowl. Slice beef into fine strips, then add to bowl, stirring well to combine. Set aside for 15 minute to marinate.
Heat half the vegetable oil in a large wok over high heat and cook beef mixture, stirring constantly, for 5 minutes or until browned by not fully cooked. Transfer beef and all pan juices to a bowl and return wok to heat.
Add remaining oil to wok. When hot, cook peppercorns, chilli, white parts of shallots and mandarin peel for 3 minutes or until aromatic. Return beef to wok, along with hoisin sauce, chilli oil, sugar and green part of the shallots. Cook for 1 minute or until shallots are just wilted.
Meanwhile, heat extra vegetable oil in a large frying pan over medium heat. Add 1 bunch gai lan stalks and cook for 2 minutes. Add remaining gai lan and cook for 2 minutes or until just wilted. Serve with beef stir-fry and rice.
To shred your mandarin peel, use a sharp knife to remove all pith from inside a reserved mandarin peel. Put in a bowl, cover with boiling water and stand for 5 minutes to soften. Drain, then shred into fine strips.