Szechuan food is the spiciest of all Chinese cuisine. When cooked in a microwave oven, this meal is even faster than a takeaway.
450 g (1 lb) rump steak, thinly sliced
2 tbsps oil
1/2 dried chilli pepper, seeded and crushed
4 tbsps soy sauce
120 ml (4 fl oz) stock
2 tbsps cornflour
3 sticks celery, finely chopped
1 sweet red pepper, finely chopped
2 tbsps oil
1/2 dried chilli pepper, seeded and crushed
4 tbsps soy sauce
120 ml (4 fl oz) stock
2 tbsps cornflour
3 sticks celery, finely chopped
1 sweet red pepper, finely chopped
method
1. Heat a browning dish according to the manufacturer's instructions, on HIGH. Combine meat and oil and add to the dish.
2. Cook for 2 minutes on HIGH in 2 or 3 batches. Reheat browning dish for 2 minutes after each batch.
3. Add the crushed chilli pepper. Mix the soy sauce and stock and gradually stir into the cornflour. Pour over the steak and cook for 2 - 3 minutes.
4. Add the celery and red pepper and mix together with the meat and sauce.
5. Cook for a further 1 minute on HIGH until the sauce has thickened but the vegetables are still crisp.
2. Cook for 2 minutes on HIGH in 2 or 3 batches. Reheat browning dish for 2 minutes after each batch.
3. Add the crushed chilli pepper. Mix the soy sauce and stock and gradually stir into the cornflour. Pour over the steak and cook for 2 - 3 minutes.
4. Add the celery and red pepper and mix together with the meat and sauce.
5. Cook for a further 1 minute on HIGH until the sauce has thickened but the vegetables are still crisp.
serving amount
serves 4
rate this recipe
8.5
out of 10
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more information
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