Sichuan Beef and Buckwheat Stir-Fry

  • 11 Jan - 17 Jan, 2025
  • Mag The Weekly
  • Cookery

Ingredients
· 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

Method
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.

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