The people lives in west china tends to be hearty rather than delicate and is renowned for highly spiced foods. Especially meals containing chillies. This recipe is for west china.
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500g rump steak, cut into paper thin slices
8 lettuce leaves, diced
1/2 teaspoon ground szechuan pepper
1 clove garlic finely chopped
For the sauce:
2 tablespoons peanut oil
4 dried red chillies, crushed
1 teaspoon ground szechuan pepper
1 tablespoon fermented black beans
4 spring onions, coarsely chopped
2 cloves garlic, crushed
1 cm piece fresh root ginger, peeled and finely chopped
1 tablespoon hot bean paste
125 ml (4 fl oz) 1/2 cup water
To make the sauce, in a wok, heat oil and briskly fry chillies and pepper for 30 seconds, then add black beans and cook for a further 30 seconds. Add spring onions, garlic, ginger and bean paste, and continue to fry for 5-6 minutes. Stir in water and bring to the boil, then remove from the heat.
To prepare the beef, bring a large saucepan of water to a rapid boil. Add beef and boil for 2 minutes until it just changes colour. Drain well re heat sauce in the wok, add beef, stir for 3 minutes, then add the lettuce. Serve immediately sprinkled with szechuan pepper and finely chopped garlic.