Adrian Richardson shows us his take on a classic Chinese dish.
In a mixing bowl, combine meat, corn flour, dried chilli, a pinch of salt and white pepper. Mix until well combined. Transfer to the fridge and marinate for at least 3 hours.
In a small bowl, whisk together sherry, sugar, rice wine, soy sauce, vinegar and red beef paste. Set aside.
Heat oil in a hot wok, add the marinated meat and cook in batches for 5 minutes or until nicely browned, set aside. Strain oil to remove any stray bits meat.
Pour the oil back in the wok and reheat. Add garlic, onion, red and green chilli, salt, Szechuan peppercorns, red and green peppers. Cook for a minute and then add meat back to the pan. Stir through sauce and coriander and remove from heat. Season to taste and served with steamed rice.