Sichuan beef with chilli & capsicum

Step 1

Combine the beef, 2 tablespoons of the soy sauce and half the garlic and ginger in a medium bowl. Set aside for 15 minutes to marinate. Drain the beef, reserving any of the marinade.

Step 2

Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Stir-fry one-third of the beef for 1-2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the wok between batches.

Step 3

Heat remaining oil in the wok. Add the shallot, combined capsicum, combined chilli and remaining garlic and ginger. Stir-fry for 3-4 minutes or until capsicum is tender crisp. Add the beef, remaining soy sauce, reserved marinade and hoisin sauce. Stir-fry for 1-2 minutes or until heated through. Serve with steamed rice and coriander sprigs.