Ready in 25 minutes plus marinating
2 tbsp soy sauce
2 tsp rice vinegar
Salt and freshly ground black pepper
1 level tsp cornflour
2cm piece of root ginger peeled and sliced
500g Lean beef steak, all visible fat removed, cut into bite size pieces
2 garlic cloves, crushed
2 red chillies, deseeded and thinly sliced (extra to garnish)
½ tsp szechuan peppercorns, crushed
chinese 5 spice powder, pinch
1 red pepper – deseeded and cut into chunks
1 yellow pepper – deseeded and cut into chunks
1 spring onion, finely chopped to garnish
1 can baby corns, (optional)
bunch of snowpea (sitsaro), optional
Combine soy sauce, vinegar, ½ tsp salt, cornflour and ginger in a bowl with 1 tbsp water and mix. Add the steak and stir to coat well. Let it marinate in a cool place for 30 minutes in a tight container or with cover.
Heat an oil over a medium-high heat. Saute garlic, chilli, Szechuan peppercorns, baby corns, five spice and cook for 1 minute. Add the marinated beef (reserve marinade) and stir fry for 2-3 mins. Remove and keep warm.
Toss in the peppers and snowpea into the pan and stir-fry for 2 minutes then return the steak and the marinade to the wok. Fry quickly over a medium heat for 1 minute.
Season with black pepper, sprinkle with spring onion and extra chilli.
Serve hot and enjoy!