This is a another simple dish you can put together on a week night. As with all stir-frys, make sure you have everything ready before you start. This may include putting the rice cooker on even before you start your prep. Get the wok really hot, and you're off!
500 g (1 lb) best-quality beef fillet, cut into 2.5 cm (1 in) cubes
1 tablespoon peanut oil, extra
3 garlic cloves, crushed
1 white onion, finely sliced
1 teaspoon brown sugar
2 tablespoons light soy sauce
1 tablespoon Sichuan pepper and salt
Juice 1 lemon
Heat oil in a hot wok until surface seems to shimmer slightly. Add half of the beef and stir-fry for 2 minutes. Remove beef from wok with a slotted spoon and drain on kitchen paper. Add extra oil to wok with remaining beef and stir-fry for 2 minutes.
Return all beef to wok, along with garlic and onion, and stir-fry for 2 minutes.
Add sugar and soy sauce and stir-fry for 3 minutes, or until beef is tender and just cooked. Serve immediately, sprinkled with Sichuan pepper and salt, and with a side dish of fresh lemon juice.
Serves 4-6 as part of a shared meal.
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