Szechuan-spiced Nature's Fresh topside stirfry

10 mins
10 mins
  • 750g Nature’s Fresh beef topside, cut into fine strips
  • 2 tsp Chinese five spice
  • 2 tsp ground Szechuan pepper
  • 2 Tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 Tbsp cornflour
  • 2 red onions, cut into wedges
  • 1 red capsicum, diced
  • 8cm piece ginger, cut into matchsticks
  • 6 cloves garlic, chopped
  • 2 Tbsp peanut oil
  • 2 bunches broccolini, chopped
  • 1 bunch garlic chives, chopped
  • 1 cup Chinese cooking wine
  • 2 Tbsp sweet soy sauce
  • juice of 2 limes
  • rice, to serve
  • Mix the topside, spices, soy, sesame oil and cornflour in a bowl. Toss the onions, capsicum, ginger and garlic in a second bowl. Fry the vegetable in a wok over a high heat in batches in a little peanut oil, until just softened. Add the broccoli and fry until tender.
  • Pour the remaining oil into the wok and fry the beef in batches. Add to the vegetables. Pour the cooking wine, sweet soy and lime juice into the wok, boil briefly, then return all ingredients. Toss well, then serve with rice.