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Serves 4 as part of a shared Asian style banquet.



  • 1.

    Heat a wok and add vegetable oil. Deep fry the beef about 6 minutes, until crispy, then remove from the wok and drain.

  • 2.

    Reheat the wok and add ½ Tablespoon oil. Stir fry the ginger and shallot until fragrant, then add the hot bean paste, carrot and celery and toss well. Return the beef to the wok with the shaoxing, soy, sugar, sesame oil and Szechuan pepper. Stir fry 1 minute and finish with a little extra shallot.


Serve with steamed jasmine rice.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Szechuan Beef.


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Posted by ozfoodieReport
Absolutely delicious. Beautifully balanced flavours - and the crunchiness of the beef comes as a surprise at first, but a pleasant one! Loved it so much I blogged it, so more thoughts here:
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