160g basmati rice
1 ½ tsp Shaohsing rice wine
1 ½ tsp dark soy sauce
1 ½ tsp light soy sauce
½ tsp white wine vinegar
1 tsp cornflour
1 tbsp vegetable oil
35g unsalted peanuts or cashews
250g beef sirloin steak, fat trimmed, sliced into strips
2 garlic cloves, finely sliced
2.5cm piece ginger, cut into matchsticks
3 spring onions, sliced diagonally
½ tsp Szechuan peppercorns, ground to a powder (optional)
1 tsp crushed chillies
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.