Name: Beef stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

The bright flavour of mandarin stars in this traditional Szechuan-style stir-fry. Love the resonant aroma!

Looking for more easy stir-fry recipes?

Ingredients

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

Method

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.

Cook’s tip

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.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

Instagram Facebook

Ingredients

Method

Cook’s tip

Related stories