Adam Liaw's Sizzling Sichuan Beef and Capsicum

sbs.com.au

BarryJ

400 g topside or rump steak, thinly sliced

4 tbsp vegetable oil, divided

1 cm x 2 cm piece ginger, thinly julienned

4 thick spring onions, cut into 5 cm lengths

1 red capsicum, roughly chopped

2 garlic cloves, thinly sliced

1 tsp corn starch mixed with ¼ cup cold water

subheading: For the marinade:

1 tsp soy sauce

A dash of dark soy sauce

1 tsp Shaoxing wine

¼ tsp baking soda

1 tsp corn starch

1 tsp vegetable oil

subheading: For the seasoning ingredients:

1 tbsp doubanjiang (Sichuan chilli bean paste)

2 tsp Shaoxing wine

1 tbsp Chinkiang black vinegar

1 tbsp soy sauce

1 tsp sugar

2 tsp Sichuan-style chilli oil or chilli crisp

Marinating time: 10 minutes

Directions at sbs.com.au

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