Sichuan beef, tat soy and cashew stir-fry

December 1, 2022
Sichuan beef, tat soy and cashew stir-fry recipe

Sichuan beef, tat soy and cashew stir-fry

What’s better than Chinese takeaways? Homemade Sichuan beef, tat soy and cashew stir-fry, of course! This delicious dish is loaded with flavour and much better than take-out.

TOTAL TIME 30 minutes | SERVES 4 

 

INGREDIENTS

  • 30 ml coriander seeds
  • 30 ml Sichuan peppercorns
  • 3 garlic cloves
  • 400 g beef steak, thinly sliced
  • salt and freshly ground black pepper, to taste
  • peanut oil, for frying
  • 5 ml sesame oil, for frying
  • 1 bunch spring onions, cut into 3cm pieces
  • 100 g cashew nuts
  • 400 g dried egg noodles, soaked in boiling water
  • 400 g tat soy
  • 125 ml oyster sauce
  • fresh coriander and chilli, to garnish

 

METHOD

POUND the coriander, Sichuan peppercorns and garlic in a pestle and mortar or blender until it forms a paste. Toss the beef in the paste and season.

HEAT a generous amount of peanut oil with the sesame oil in a wok and stir-fry all the remaining ingredients, except for the tat soy, noodles and oyster sauce, until the meat is done to your liking, about 3-5 minutes.

ADD the noodles, tat soy and oyster sauce and stir-fry until all the ingredients are heated through. Season to taste and serve garnished with coriander and chilli.

FOOD TEAM TIP: You can substitute the tat soy with bok choy.

Sichuan beef, tat soy and cashew stir-fry

Serves: 4
Cooking Time: 25 mins

Ingredients

  • 30 ml coriander seeds
  • 30 ml Sichuan peppercorns
  • 3 garlic cloves
  • 400 g beef steak, thinly sliced
  • salt and freshly ground black pepper, to taste
  • peanut oil, for frying
  • 5 ml sesame oil, for frying
  • 1 bunch spring onions, cut into 3cm pieces
  • 100 g cashew nuts
  • 400 g dried egg noodles, soaked in boiling water
  • 400 g tat soy
  • 125 ml oyster sauce
  • fresh coriander and chilli, to garnish

Instructions

1

Pound the coriander, Sichuan peppercorns and garlic in a pestle and mortar or blender until it forms a paste. Toss the beef in the paste and season.

2

Heat a generous amount of peanut oil with the sesame oil in a wok and stir-fry all the remaining ingredients, except for the tat soy, noodles and oyster sauce, until the meat is done to your liking, about 3-5 minutes.

3

Add the noodles, tat soy and oyster sauce and stir-fry until all the ingredients are heated through. Season to taste and serve garnished with coriander and chilli.

 

Did you make this Sichuan beef, tat soy and cashew stir-fry recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

 

ALSO SEE: Wild mushrooms and baby spinach stir-fry

Wild mushrooms and baby spinach stir-fry

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