• 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
• 1/4 cup vegetable oil
• 1 tsp Szechuan peppercorns
• 1 red chilli, seeded and finely diced
• 6 green shallots, cut into
• 5cm lengths, green and white parts separated
• 1/2 cup shredded mandarin peel
• 1 Tbsp hoisin sauce
• 2 tsp Chinese chilli oil
• 2 tsp caster sugar
• Extra 1 Tbsp vegetable oil
• 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 minutes to marinate.
Heat 1/2 of the oil in a large wok over a high heat and cook beef mixture, stirring constantly, for 5 minutes or until browned but 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 Szechuan peppercorns, chilli, white parts of shallots and mandarin peel in remaining oil 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 oil in a large frying pan over a 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.