Szechuan beef

Ingredients for 2 servings:

• 2 rump steaks or skirt steaks
• 400 g carrot(s)
• 3 cm ginger root
• 2 spring onions
• 1 tbsp soy paste
• 1 tbsp soy sauce
• 1 tbsp sambal oelek
• 1 tbsp Szechuan pepper
• 1 pinch of salt
• 2 tbsp peanut oil
• 1 tbsp rice wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the meat, carrots, and spring onions separately into thin strips. Finely chop the ginger. Mix the soy sauce, soybean paste, and sambal in a bowl. Heat the wok with 1 tablespoon of peanut oil. When it’s hot, toast the Sichuan peppercorns in it. When the peppercorns are very aromatic, remove from the wok and set aside in a small bowl. Add a little more oil if necessary and stir-fry the carrot strips over high heat, season with salt, remove from the wok, and set aside. Add a little more oil. Briefly fry the beef all over until crispy. If the meat absorbs any water, skim off the liquid and reserve it. When all the meat is browned, push it to the side and deglaze with the skimmed meat juices or 1 tablespoon of rice wine. Just before it has all evaporated, add the sambal mixture. Mix with the meat. Add the ginger and half of the spring onions and braise briefly. Then add the carrots to the wok. Heat everything until hot. Stir in the roasted Sichuan peppercorns and the remaining spring onion and serve immediately.