Sichuan Beef and Buckwheat Stir-Fry

  • 03 Apr - 09 Apr, 2021
  • Mag The Weekly
  • Cookery


· 1 cup raw buckwheat

· 500 g beef rump steak

· 2 teaspoons Sichuan peppercorns

· 2 tablespoons peanut oil

· 1 brown onion

· 1 red capsicum

· 2 garlic cloves

· 1 piece fresh ginger

· 125 g snow peas

· 2 baby bok choy

· ¼ cup oyster sauce

· 1 tablespoon soy sauce

· 1 tablespoon vinegar

· Sliced red chilli, to serve

· Fresh coriander leaves, to serve


Cook buckwheat in a saucepan of boiling water for 20 minutes or until tender. Drain. Rinse under cold water. Drain. Meanwhile, combine beef and peppercorns in a bowl. Heat a wok over high heat. Add two teaspoons oil. Swirl to coat. Add half the beef. Stir-fry until browned. Repeat with the remaining beef. Remove wok from heat. Carefully wipe clean. Return wok to heat. Add remaining oil. Swirl to coat. Add onion. Stir-fry until golden. Add capsicum, garlic and ginger. Stir-fry until fragrant and starting to soften. Add snow peas and bok choy. Stir-fry for a minute. Add oyster sauce, soy sauce, vinegar, buckwheat, beef and any resting juices. Stir-fry for until heated through. Sprinkle with chilli and coriander leaves. Serve.