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Prep/Cook: 5/15 min     £11.30     Difficulty: ◉◉     Serves: 2


  • 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.

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