Szechuan Beef

Ingredients

• 225 gBeef
• 2.5 gSalt
• 5 mlSesame oil
• 0.3 gPepper
• 30 gEgg
• 24 gCornstarch
• 60 mlOil
• 5 gGinger
• 5 gGarlic
• 120 gOnion
• 60 gCarrot
• 112 gBell pepper
• 100 gCelery
• 70 gMushroom
• 15 mlCooking wine
• 240 mlWater
• 15 mlOyster sauce
• 2.5 mlHot sauce
• 4 gSugar
• 15 mlSoy sauce

Instructions

1. 1

   Marinating

   • Slice the beef into thin strips.
   • In a bowl combine beef with salt, sesame oil, white pepper, egg white and 16 g (2 tbsp) cornstarch. Stir in 1 tbsp (15 ml) oil. Let rest 10–15 minutes.
2. 2

   Stir-fry the beef

   • Heat 30 ml (2 tbsp) oil in a large skillet or wok until very hot.
   • Stir-fry the marinated beef in batches until golden outside. Remove and set aside.
3. 3

   Vegetables & sauce

   • Add 15 ml (1 tbsp) oil to the wok. Sauté ginger and garlic for a few seconds.
   • Add onion, carrots, green pepper, celery and mushrooms and stir-fry 2–3 minutes.
   • Deglaze with 15 ml cooking wine and add 240 ml water.
   • Stir in oyster sauce, hot sauce, sugar and 15 ml soy sauce. Return the beef to the wok.
4. 4

   Thicken & finish

   • Whisk 8 g (1 tbsp) cornstarch with 30 ml (2 tbsp) water until smooth.
   • Slowly add the slurry to the simmering stir-fry while stirring until the sauce thickens.
   • Heat through, adjust seasoning and serve immediately with rice or noodles.