340g/12oz rump steak, sliced
1 tsp ground Szechuan powder 3 tbsp hoisin sauce
2 tbsp vegetable oil
1 red chilli, finely chopped
1 large onion, thinly sliced
2 garlic cloves, crushed
2 red (bell) peppers, seeded and cut into chunks
1 carrot, cut into matchsticks
225g/8oz baby corn, halved
1 tsp fresh root ginger, grated
1 spring onion (scallion), diced
1 Put the beef in a bowl, add the Szechuan powder and hoisin sauce and stir. Cover and leave to marinate for 30 minutes.
2 Heat the oil in a wok or large frying pan until smoking hot. Add the chilli, onion and garlic and stir-fry over a medium heat for 3–4 minutes until tender. Remove and set aside. Add the red peppers, carrot and baby corn, increase the heat and stir-fry for 1 minute. Remove and set aside.
3 Add the steak and marinade to the pan in batches. Stir-fry over a high heat for 1 minute.
4 Return the vegetables to the pan. Add the ginger and stir-fry for 1 minute or until heated through. Sprinkle with the spring onion and serve immediately.