serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Smoking Hot
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ¼ cup vegetable oil
- ½ bunch celery, ribs peeled (optional), cut into 1-2 cm cubes
- 100 g beef mince
- 1 tbsp Sichuan chilli bean paste (doubanjiang)
- 1 tsp coarsely ground Sichuan peppercorns
- 2 cm x 5 cm piece ginger, finely chopped
- 2 garlic cloves, sliced
- 1 tsp soy sauce
- 1 tsp Chinkiang black vinegar
- 2 tsp sugar
- 2 bird's eye chillies, sliced
- 1 tsp cornflour mixed with ¼ cup cold water
- steamed rice, to serve
Instructions
- Heat the vegetable oil in wok over high heat. Add the celery and cook, tossing, for 1 minute or until softened. Remove the celery to a plate using a slotted spoon.
- Add the beef mince to the wok and stir-fry for 2-3 minutes, or until browned. Add the chilli bean paste, Sichuan peppercorns, ginger and garlic and cook, tossing until the oil turns a vibrant red.
- Return the celery to the wok and season with the soy sauce, vinegar and sugar. Toss through the chillies and thicken any juices using the cornflour slurry. Serve on steamed rice.
Note
• Chinkiang black vinegar, Sichuan peppercorns and Sichuan chilli bean paste can be found at your local Asian grocery shop.
Photography by Kitti Gould.
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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
Smoking Hot
