Name: Sichuan Beef And Buckwheat Stir-fry Recipe
Total time: 40 min
Yield: 4
Cuisine: Asian

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Protein

Carbs

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MacroNutrients

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

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Vitamin B6

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Magnesium

Manganese

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Loaded with 3 serves of vegies and ready in 40 minutes, this better-for-you asian stir-fry is perfect for midweek meals. 

How to make Sichuan Beef And Buckwheat Stir-fry Recipe

Cathie Lonnie

Crawler

Asian

<p>Loaded with 3 serves of vegies and ready in 40 minutes, this better-for-you asian stir-fry is perfect for midweek meals. </p>

Raw buckwheat,  rinsed,  drained

Beef rump steak,  trimmed,  thinly slice

Sichuan peppercorns,  crushed

Peanut oil

Brown onion,  cut into thin wedges

Red capsicum,  chopped

Garlic Cloves,  Crushed

Piece fresh ginger,  finely grated

Snow peas,  trimmed,  halved diagonally

Baby bok choy,  trimmed,  quartered

Oyster Sauce

Soy sauce

Rice wine vinegar

Sliced red chilli,  to serve

Cook buckwheat in a medium saucepan of boiling water for 15 to 20 minutes or until tender. Drain. Rinse under cold water. Drain. 

step 1

Meanwhile, combine beef and peppercorns in a bowl. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with another 2 teaspoons of remaining oil and remaining beef. Remove wok from heat. Carefully wipe clean. 

step 2

Return wok to heat. Add remaining oil. Swirl to coat. Add onion. Stir-fry for 3 minutes or until golden. Add capsicum, garlic and ginger. Stir-fry for 2 minutes or until fragrant and starting to soften. Add snow peas and bok choy. Stir-fry for 1 minute. Add oyster sauce, soy sauce, vinegar, buckwheat, beef and any resting juices. Stir-fry for 2 to 3 minutes or until heated through. Sprinkle with chilli and coriander leaves. Serve. 

step 3

Taste