Sichuan Beef and Buckwheat Stir-Fry

AuthorGeo FoodsCategory

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 serve

Preparation

1

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 Recipes

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 serve

Directions

1

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.

Sichuan Beef and Buckwheat Stir-Fry

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