Sizzling Sichuan beef and capsicum

This sizzling Sichuan beef and capsicum stir-fry features doubanjiang (or toban-djan), a spicy and savoury broad bean and chilli paste, available in jars from Asian supermarkets. A key ingredient in Sichuan cuisine, it is used as a major flavour provider for classic Sichuan dishes such as mapo tofu, twice-cooked pork and huoguo (Sichuan hotpot).

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Sizzling Suppers

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 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

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

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

Instructions

1. In a large bowl, combine the sliced beef with the marinade ingredients and allow to stand for 10 minutes, if you can.
   
2. Heat 1 tbsp vegetable oil in a large wok or frying pan over high heat. Add the ginger, spring onion and capsicum and stir-fry for 1 minute, or until softened. Use a slotted spoon to remove to a plate. Return the pan to the heat with the remaining oil. Add the marinated beef and spread it out in a single layer over the base of the pan and allow to cook for 3 minutes, undisturbed, until well-browned on the base.
   
3. Toss the beef with the doubanjiang and stir-fry until fragrant. Add the sliced garlic to the pan with the cooked vegetables and toss to combine. Add the wine, vinegar, soy sauce and sugar and toss to combine, then add as much cornflour slurry to the pan to produce a silky sauce. Toss through the chilli oil and serve on a sizzling hotplate.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sizzling Suppers

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G