Preparation
Step 1
In a medium bowl, season the beef with salt and pepper. Add two tablespoons of cornstarch and mix well.
Step 2
In another smaller bowl, stir together all the sauce ingredients and set aside.
Step 3
In a small pan over medium heat, toast Sichuan peppercorns until fragrant; about one to two minutes. Remove from heat and crush half a tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Leave remaining peppercorns whole.
Step 4
Heat a wok over high heat and when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chilies, and fresh chilies and stir-fry for a few seconds. Then add the beef and stir-fry for two to three minutes to brown meat. Add the sauce mixture and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the scallions and coriander; toss to coat and warm through. Then transfer to a serving plate, garnish with ground Sichuan peppercorns. Serve immediately.
©foodnetwork
Ingredients
For the Beef
570g beef tenderloin, sliced to 1cm thick strips
Sea salt
Freshly ground white pepper
2 tbsp cornstarch
For the Sauce
2 tbsp Shaohsing rice wine or dry sherry
2 tbsp Chinkiang black rice vinegar or balsamic vinegar
2 heaped tsp Guilin chili sauce
2 tbsp light soy sauce
2 tbsp ketchup
1 1/2 tbsp Sichuan peppercorns, divided
2 tbsp peanut oil
5 whole dried Thai chilies
2 small red Fresno peppers or 1 Serrano chile, bruised and cut into 3.5cm pieces
60g dry roasted peanuts
2 spring onions, cut into 5cm pieces
4 tbsp chopped coriander, stems and leaves