Adam Liaw's Sichuan beef
Method
Step 1
Combine the beef with all the marinade ingredients and set aside for 10 minutes. Heat a wok over high heat and add 2 tbsp of the vegetable oil. Stir-fry the beef in 2 batches until browned, then remove. Rinse out the wok and return it to the heat.
Step 2
Add the remaining oil to the hot wok along with the garlic and ginger. Fry for a few seconds, then add the chilli bean paste and fry for about 30 seconds until fragrant. Add the onions, capsicum and celery and stir-fry for 2 minutes until just softened. Return the beef to the wok and add the soy sauce and sugar. Stir-fry for another minute, then add a little of the cornstarch mixture and toss to thicken the sauce.
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