Twice Fried Sichuan Beef - cooking recipe

Ingredients

2 tbsp dry sherry
2 tbsp salt-reduced soy sauce
1 tsp brown sugar
1 (1 1/4 lb) beef tenderloin, sliced thinly
1/2 cup cornstarch
10.5 oz jasmine rice
None None vegetable oil, for deep-frying
None None Twice Fried Sichuan Beef
2 tsp sesame oil
1 clove garlic, minced
1 None fresh red Thai chili, chopped finely
1 None onion, sliced thickly
1 None carrot, halved, sliced thinly
1 None red pepper, sliced thinly
18 oz gai lan (Chinese broccoli), chopped coarsely
1 tbsp cracked Sichuan peppercorns
2 tbsp oyster sauce
1/4 cup salt-reduced soy sauce
1/2 cup beef stock
2 tsp brown sugar

Preparation

Whisk together sherry, soy sauce and sugar in a medium bowl. Add beef and toss to coat in marinade. Let stand for 10 mins then drain. Toss beef in cornstarch, shaking off excess.
Meanwhile, cook rice in boiling water until just tender. Drain then cover to keep warm.
Heat vegetable oil in a wok over medium-high heat. Deep-fry beef, in batches, until crispy. Drain on paper towels.
Clean wok. Add sesame oil and place over medium-high heat. Stir-fry garlic, chili and onion until onion softens. Add carrot and pepper. Stir-fry until just tender. Add gai lan and stir-fry until just wilted.
Add beef to wok along with peppercorns, oyster sauce, soy sauce, stock and sugar. Stir-fry until heated through. Serve beef and vegetables with rice.