Sichuan beef stir-fry

Step 1

Stir-fry pepper in a dry wok, over high heat, for 2 minutes or until fragrant. Remove from wok; crush with grinder or mortar and pestle. Combine pepper and beef in a medium bowl with half the oil; turn to coat beef in mixture.

Step 2

Stir-fry beef, in batches, over high heat, 2 minutes or until just browned. Remove from wok; cover to keep warm.

Step 3

Heat remaining oil in wok; stir-fry corn and mushrooms for 2 minutes or until almost tender. Add broccolini and gai lan; stir-fry 1 minute or until gai lan just begins to wilt. Return beef to wok with sauce and wine, tossing to combine. Season to taste.