Ingredients

• 1 tbsp Shaoxing rice wine or dry sherry
• 2 tsp ground Sichuan pepper
• 1 tsp dark soy sauce
• ½ tsp Chinese five-spice powder
• 2 garlic cloves
• crushed and finely chopped
• 2 sirloin steaks
• cut into strips
• 2 tbsp groundnut oil
• 1 medium red chilli
• de-seeded and chopped
• ½ onion
• chopped
• 1 small handful broccoli
• cut into small pieces
• 1 small handful mangetout
• chopped
• 1 small handful carrots
• sliced into half-rounds
• 1 small handful baby sweetcorn
• halved
• 300ml/11fl oz hot fresh beef or vegetable stock
• 1 tbsp light soy sauce
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 1 spring onion
• finely sliced
• salt and ground white pepper
• steamed jasmine rice

Directions

• Mix all the marinade ingredients
• except the beef
• in a bowl. Add the strips of beef
• mix well and leave to marinate for as long as possible
• ideally overnight.
• For the stir fry
• heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes.
• Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vegetables and stir-fry for another minute.
• Add the hot stock and stir well. Add the light soy sauce to season.
• Bring to the boil
• add the cornflour and water paste and stir to mix thoroughly.
• Add the spring onion
• season to taste with the salt and ground white pepper.
• Serve with steamed jasmine rice.