• Sichuan beef, tat soy and cashew stir-fry

    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 better than take-out.

    TOTAL TIME 30 minutes | SERVES 4 

     

    INGREDIENTS

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

     

    METHOD

    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.

    FOOD TEAM TIP: You can substitute the tat soy with bok choy.

    Sichuan beef, tat soy and cashew stir-fry

    Serves: 4
    Cooking Time: 25 mins

    Ingredients

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

    Instructions

    1

    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.

    2

    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.

    3

    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.

     

    Did you make this Sichuan beef, tat soy and cashew stir-fry recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

     

    ALSO SEE: Wild mushrooms and baby spinach stir-fry

    Wild mushrooms and baby spinach stir-fry

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