AuthorGeo FoodsCategoryBeefIngredients
Preparation
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.
Related RecipesMeatball Mac and Cheese Fry Keema Sesame-Ginger Beef Ingredients
1 cup raw buckwheat 500 g beef rump steak 2 tsp teaspoons Sichuan peppercorns 2 tbsp 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 tbsp soy sauce 1 tbsp vinegar Sliced red chilli, to serve Fresh coriander leaves, to serveDirections
1Cook 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.
Ingredients
Directions
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.