Peppercorn beef
The Australian Women's Weekly August 2006
Peppercorn beef
INGREDIENTS
2 tablespoons dark soy sauce
3cm piece (15g) fresh ginger, grated
2 cloves garlic, crushed
2 teaspoons cornflour
1 teaspoon sesame oil
800g beef rump steak, sliced thinly
2 teaspoons pepper medley
¼ teaspoon Sichuan peppercorns
2 tablespoons peanut oil
1 medium (150g) brown onion, sliced
150g snake beans, chopped coarsely
2 tablespoons Chinese cooking wine
½ cup (125ml) water
2 tablespoons oyster sauce
4 green onions (green shallots), sliced
METHOD
Combine soy sauce, ginger, garlic, cornflour and sesame oil in a lage bowl; add beef, mix well. Cover; refrigerate 1 hour.
Meanwhile, using mortar and pestle, crush pepper medley and Sichuan peppercorns finely.
Heat half the peanut oil in wok; stir-fry beef, in batches, until browned.
Heat remaining oil in wok; stir-fry brown onion, beans and pepper mixture until onion is tender. Return beef to wok with wine, the water and oyster sauce; bring to the boil. Stir-fry until beans are cooked. Remove from heat; stir in green onion.
Not suitable to freeze or microwave.
Cook's note: Pepper medley is a mixture of black, white, green and pink peppercorns, coriander seeds and allspice, sold in grinders in supermarkets. You can use your own blend of various peppercorns, if you prefer.
Photography by John Paul Urizar, styling Michaela le Compte
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