Adrian Richardson shows us his take on a classic Chinese dish.


  • 500 gms porterhouse or rump steak, thin strips

  • 3 tbs corn flour

  • 1 tbs dried chilli

  • White pepper

  • 2 garlic cloves, chopped

  • 1 knob ginger, chopped

  • 1 red pepper, deseeded, sliced

  • 1 green pepper, deseeded, sliced

  • 2 bullet chillies, thinly sliced

  • 1 green chilli, thinly sliced

  • 1 tbs Szechuan peppercorns

  • 1 red onion, sliced

  • 1 tbs sherry, sweet

  • 2 tbs sugar

  • 1 tbs rice wine

  • 2 tbs soy sauce

  • 1 tbs rice vinegar

  • 1 tbs red beef paste

  • ½ cup rice bran oil

  • 1 bunch coriander


  • 1.

    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.

  • 2.

    In a small bowl, whisk together sherry, sugar, rice wine, soy sauce, vinegar and red beef paste. Set aside.

  • 3.

    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.

  • 4.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 777kj
  • Fat Total 62g
  • Saturated Fat 15g
  • Protein 30g
  • Carbohydrate 26g
  • Sugar 11g
  • Sodium 518mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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4 comments • 3 ratings
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Posted by Heinrich2Report
Sensationally good. I love it!
Posted by Weber WilsonReport
Paul, it is meant to read "red bean paste" which is available in Asian delis, keeps for ages in the fridge. Make sure you give this one a go, it's now in the weekly dinner rotation at household
Posted by PaulReport
Is red beef paste just curry paste
Posted by PaulReport
Is red beef paste just curry paste?