This speedy dinner for two recipe is the perfect healthy homemade alternative to a classic takeaway. With a spicy Szechuan peppercorn and chilli sauce, this stir-fried beef recipe is packed with flavour, high in protein and dairy-free.
- Cook the rice to pack instructions, then drain. Put the colander over the pan, cover, and set aside to let the rice steam.
- Meanwhile, whisk the rice wine, soy sauces and vinegar with 2 tbsp water and the cornflour to make a smooth sauce.
- Heat a wok over a high heat. Add the oil, swirling around the pan to coat. Add the nuts and stir-fry for 30-40 secs, until golden. Remove with a slotted spoon and set aside.
- Add the beef to the wok and sear on a high heat for 1-2 mins, stirring. Add the garlic, ginger and two-thirds of the spring onions, and stir-fry for 2-3 mins, until the beef is just cooked. Add the Szechuan pepper, if using, and the chillies. Stir-fry for 30 secs, until fragrant.
- Whisk the sauce again, pour over the beef and stir-fry for 1-2 mins. Add the remaining spring onion, mix together and serve with the rice.
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