Fillet of beef in Sichuan pepper sauce with green asparagus

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 500 g Fillet of beef
  • 4-6 Tbsp Chinese rice wine (e.g. Shaoxing)
  • 1 Garlic clove
  • 1 TEASPOON Sichuan peppercorns
  • 30 ml Chicken broth
  • 4 TABLESPOONS Oyster sauce
  • 2 TABLESPOONS Soy sauce
  • 7-10 Tbsp demerara sugar
  • 750 g green asparagus
  • 5 TABLESPOONS Oil Öl
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Dab the fillet of beef dry and cut into thin slices of approx. 1⁄2 cm. Drizzle with rice wine and marinate for about 10 minutes. Peel garlic and chop very finely

  2. 2

    For the Sichuan pepper sauce, roughly crush Sichuan pepper in a mortar. Mix stock, Sichuan pepper, 2 tablespoons oyster sauce, soy sauce and 1 teaspoon sugar

  3. 3

    Cut the woody ends off the asparagus generously. Wash the asparagus and cut into pieces of about 4 cm. Heat 2 tablespoons of oil in a wok or large frying pan. Stir-fry the asparagus for about 1 minute. Stir in 2 tbsp. oyster sauce and 2 tbsp. water and continue to fry for approx. 30 seconds. Season to taste with salt and pepper

  4. 4

    Heat 2 tablespoons of oil in a second wok or large frying pan. Fry the fillet slices in it in 2-3 portions over high heat on each side for about 30 seconds. Remove. Heat 1 tablespoon of oil in the frying fat. Fry the garlic in it. Add the roasted meat and pepper sauce and continue to fry for 1 minute

  5. 5

    Heat the asparagus briefly. Serve with the fillet in pepper sauce. Serve with jasmine rice

Nutrition Facts

KCAL
320 kcal
CARBS
6 g
FATS
18 g
PROTEINS
30 g