Sichuan beef, tat soy and cashew stir-fry

June 20, 2008 (Last Updated: January 11, 2019)
Sichuan beef, tat soy and cashew stir-fry recipe

What’s better than Chinese takeaways? Homemade Sichuan beef, tat soy and cashew stir-fry, of course! This delicious dish is loaded with flavour and much healthier than take-out. 

Sichuan beef, tat soy and cashew stir-fry

Serves: 4
Cooking Time: 25 mins


  • 30ml coriander seeds
  • 30ml Sichuan peppercorns
  • 3 garlic cloves
  • 400g beef steak, thinly sliced
  • salt and freshly ground black pepper, to taste
  • peanut oil, for frying
  • 5ml sesame oil, for frying
  • 1 bunch spring onions, cut into 3cm pieces
  • 100g cashew nuts
  • 400g dried egg noodles, soaked in boiling water
  • 400g tat soy
  • 125ml oyster sauce
  • fresh coriander and chilli, to garnish



Pound the coriander, Sichuan peppercorns and garlic in a pestle and mortar or blender until it forms a paste. Toss the beef in the paste and season.


Heat a generous amount of peanut oil with the sesame oil in a wok and stir-fry all the remaining ingredients, except for the tat soy, noodles and oyster sauce, until the meat is done to your liking, about 3 – 5 minutes.


Add the noodles, tat soy and oyster sauce and stir-fry until all the ingredients are heated through. Season to taste and serve garnished with coriander and chilli.


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