Szechuan pepper has to one of the most fun ingredients to cook with. Nicknamed ‘the tongue numbing flower pepper,’ this pepper is delightfully floral and leaves a distinct tingle in the mouth. It is also known to enhance certain taste receptors, often making the foods around it taste slightly sweeter! It works great with other spices like star anise, or in this case, Chinese 5 spice.
Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi
Szechuan pepper, known for its delightful floral notes and tongue-tingling effects, makes this beef stir fry a fun and flavourful dish. Paired with fresh vegetables and served with steamed pak choi, it’s a perfect quick and healthy dinner.
Servings: 4 Serves
Calories: 250kcal
Cost: $25
Equipment
- Frying pan
- Steamer
- Mixing bowl
Ingredients
- 500 g lean beef strips
- 1 red capsicum bell pepper, deseeded and chopped into strips
- 1 zucchini courgette, thinly sliced
- 1 onion finely chopped
- 2 cloves of garlic crushed
- 2 tsp freshly ground Szechuan pepper
- 1 tsp Chinese 5 spice
- 1 tsp ground ginger
- 400 g pak choi
- Juice of 1 lime
- Oil for frying coconut or olive oil
Instructions
- Prepare Vegetables: Heat a little oil in a frying pan over medium heat. Brown the onions, then add the zucchini and red capsicum. Stir fry for a minute or so until softened. Set aside.
- Marinate Beef: In a bowl, combine the Szechuan pepper, Chinese 5 spice, ginger, crushed garlic, and lime juice to make a marinade. Toss the beef strips in the marinade, coating well.
- Cook Beef: Raise the heat of the pan to high. Add the marinated beef and stir fry for a couple of minutes until the beef is cooked to your desired level (medium is recommended).
- Steam Pak Choi: While the beef is cooking, wash the pak choi and separate the leaves. Lightly steam over boiling water for 2 – 3 minutes until tender.
- Combine: Return the cooked vegetables to the pan with the beef, add the lime juice, and fry for another minute or so. Adjust the cooking time if you prefer your beef more well done.
- Serve: Remove from the pan and serve immediately with the steamed pak choi.
Notes
- Adjust the amount of Szechuan pepper if you prefer less tingle in your dish.
- For a more substantial meal, serve with a side of cauliflower rice.
- The marinade can be prepared in advance for a more intense flavour.
What are your favourite stir fry ingredients?
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I have never tried a stir fry before, so this one was my first. I was surprised how easy it was to prepare and looked lovely & colourful.
I have become a born again stir frying person!
Next I'll try turkey ham & mushrooms cooked with white wine.