Beef with Sichuan pepper stir-fry

• rapeseed oil↗2 tbsp tbsp
• steak↗300g g

  thinly sliced strips

• cornstarch1 tbsp tbsp
• pepper↗2 mixed

  seedless, finely sliced

• young corn200g g

  cut in half at an angle

• red onion↗2 small

  thinly sliced

• chili flakes↗½ tsp tsp
• Sichuan pepper1 tsp tsp

  ground in a mortar

• dark low‑salt soy sauce↗2 tbsp tbsp
• chili oil↗1 tbsp tbsp

  (optional)

• cooked brown basmati rice300g g

Step-by-step instructions

1. 1

   Heat 1 tbsp rapeseed oil in a large wok or pan over medium‑high heat. Add the steak strips and corn starch, stir to coat the steak with flour, and stir‑fry for 2‑3 mins until the steak turns golden. Transfer to a plate and set aside.

2. 2

   Add the remaining oil, pepper, young corn and red onion and stir‑fry for 3‑4 mins until they begin to soften. Sprinkle chili flakes, Sichuan pepper, then return the steak with its juices. Stir‑fry for 1 min until fragrant. Add soy sauce and 50 ml water, mix until the sauce coats the beef and vegetables. If desired, drizzle with chili oil and serve with rice.