© 2018 Ching He Huang. All rights reserved.

Sichuan Pepper Beef With Five A Day Vegetable With Five Spice Gravy

Serves : 2 Preparation 10 mins Cooking 20 mins Total 30
Nutrition facts: 502.00 calories 54.40g protein 24.10g carbs 10.10g sugars 21.90g fat 6.70g 7.70g fibre 1460.00mg sodium
Ingredients: 2, cuts into strips Sirloin steak 2 tablespoons Groundnut oil 1 medium, deseeded and chopped Red chilli ½, chopped Onion 1 small handful Broccoli 1 small handful chopped Mange tout 1 small handful chopped Carrot 1 small handful chopped Babycorn 300ml / 1.26 cups hot fresh (or vegetable stock) Beef stock 1 tablespoon Low sodium light soy sauce 1 tablespoon, blended with Cornflour 2 tablespoons Cold water 1, finely slice Spring onion Salt Ground white pepper For the marinade: 1 tablespoon Shaosing rice wine 2 teaspoons Grounded Sichuan pepper 1 tablespoon Dark soy sauce 2 cloves, crushed & finely chopped Garlic ½ teaspoon Chinese five-spice powder This makes for a fast, easy and delicious supper. I love rustling this one up because it's a real comfort dish for me. The Chinese five-spice powder is the key to this recipe as it flavours the gravy. This is a real balanced meal of protein and vegetables, and the method of cooking used is a "saucy" stir-fry, which makes it really healthy too as the vegetables are still kept al dente retaining their nutrients. Serve it with generous helpings of plain steamed jasmine rice to soak up the yummy gravy.

Sichuan Pepper Beef With Five A Day Vegetable With Five Spice Gravy

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. Cooking time 20 Minutes
per serving

Cals


502.00

Protein (g)


54.40

Carbs (g)


24.10

Sugars (g)


10.10

Fat (g)


21.90

Sat Fat (g)


6.70

Fibre (g)


7.70

Sodium (mg)


1460.00

Source from

China Modern

About the recipe

main courses

This makes for a fast, easy and delicious supper. I love rustling this one up because it's a real comfort dish for me. The Chinese five-spice powder is the key to this recipe as it flavours the gravy. This is a real balanced meal of protein and vegetables, and the method of cooking used is a "saucy" stir-fry, which makes it really healthy too as the vegetables are still kept al dente retaining their nutrients. Serve it with generous helpings of plain steamed jasmine rice to soak up the yummy gravy.

Ingredients
  • Sirloin steak - 2, cuts into strips
  • Groundnut oil - 2 tablespoons
  • Red chilli - 1 medium, deseeded and chopped
  • Onion - ½, chopped
  • Broccoli - 1 small handful
  • Mange tout - 1 small handful chopped
  • Carrot - 1 small handful chopped
  • Babycorn - 1 small handful chopped
  • Beef stock - 300ml / 1.26 cups hot fresh (or vegetable stock)
  • Low sodium light soy sauce - 1 tablespoon
  • Cornflour - 1 tablespoon, blended with
  • Cold water - 2 tablespoons
  • Spring onion - 1, finely slice
  • Salt -
  • Ground white pepper -
For the marinade
  • Shaosing rice wine - 1 tablespoon
  • Grounded Sichuan pepper - 2 teaspoons
  • Dark soy sauce - 1 tablespoon
  • Garlic - 2 cloves, crushed & finely chopped
  • Chinese five-spice powder - ½ teaspoon

Steps

  • Mix all the marinade ingredients in a bowl and marinate the beef for as long as possible, overnight is best.
  • Heat a wok over high heat and add the oil. Stir-fry the marinated beef for 2 minutes
  • Add the red chilli and onion and stir fry for less than 1 minute the add the rest of the vegetables and stir fry for 1 minute.
  • Add the stock (it needs to be hot) and mix well. Season with light soy sauce. Bring to the boil, add the blended cornflour and stir well.
  • Add the spring onion, season to taste and serve with Jasmine rice.
Ingredients
  • Sirloin steak - 2, cuts into strips
  • Groundnut oil - 2 tablespoons
  • Red chilli - 1 medium, deseeded and chopped
  • Onion - ½, chopped
  • Broccoli - 1 small handful
  • Mange tout - 1 small handful chopped
  • Carrot - 1 small handful chopped
  • Babycorn - 1 small handful chopped
  • Beef stock - 300ml / 1.26 cups hot fresh (or vegetable stock)
  • Low sodium light soy sauce - 1 tablespoon
  • Cornflour - 1 tablespoon, blended with
  • Cold water - 2 tablespoons
  • Spring onion - 1, finely slice
  • Salt -
  • Ground white pepper -
For the marinade
  • Shaosing rice wine - 1 tablespoon
  • Grounded Sichuan pepper - 2 teaspoons
  • Dark soy sauce - 1 tablespoon
  • Garlic - 2 cloves, crushed & finely chopped
  • Chinese five-spice powder - ½ teaspoon