sign in or register

Follow us on FacebookWatch us on YouTubeFollow us on Twitter

Spicy Sichuan Pepper Steaks with Zingy Chips

szechuan steak Prep time: 15 minutes 
Cooking time: 12-15 minutes

Ingredients

  • 200g chips, (oven chips are a healthier option)
  • 1 tbsp chilli flakes
  • 1 tbsp maldon salt
  • chilli powder, to taste
  • 4 steaks, well matured rib-eye or sirloin are ideal
  • 2 tbsp Sichuan pepper, whole - black seeds found inside should be discarded
  • 2 tbsps peppercorns, dried red/pink or a mixed selection
  • 2 tbsp vegetable oil, for frying
  • 2 tbsp Blue Dragon Dark Soy Sauce
  • 1 tbsp Blue Dragon Sesame Oil
  • 1 spring onion, finely chopped

Serves: 4

Try this recipe with

Sweet Chilli Dipping Sauce Hot
Sweet Chilli Dipping Sauce Hot

review this recipe

Read reviews

Members can review this recipe to be entered into a prize draw to win Blue Dragon goodies!

Promotion Terms & Conditions

Spicy Sichuan Pepper Steaks with Zingy Chips

These yummy steaks are perfect as a midweek treat and the dipping sauce perfectly compliments the beef.

Preparation:

  1. Pre-heat an over to 200'c. Take your chips and arrange them on a baking sheet. Place them in the oven and cook for 20-30 minutes until crispy. Remove. Sprinkle with the chilli flakes, sea salt and chilli powder (as desired). Set aside in a place that will keep them warm.
  2. Take the sichuan peppercorns being careful to use only the outer husks and to discard the beady black inner seeds. Place in a pestle and mortar with the pink/ red peppercorns and grind until a coarse powder forms.
  3. Take the steaks and season with salt and the coarsely ground pepper.
  4. Heat a pan, add a little oil and when smoking pan fry the steaks until medium rare (or however desired) - this usually takes about 4-6 minutes per side (after initally searing the steaks to get some colour, turn the pan to a medium heat and then continue to cook until they are at the desired done-ness). Rest for at least 8 minutes covered in foil.
  5. In the meantime, make the dipping sauce. In a mixing bowl add the dark soy sauce, sesame oil and spring onion and whisk together. Divide equally between dipping bowls.
  6. Serve the rested steaks with the individual dipping bowls, zingy chips and with a garnish of fresh watercress.

Useful tip:

Don't use Blue Dragon Sesame oil for frying... more


Recipes that go well with Spicy Sichuan Pepper Steaks with Zingy Chips

 

Review Spicy Sichuan Pepper Steaks with Zingy Chips

You need to be a member to review recipes, please register or log in

Recipe reviews will be entered into a prize draw to win prizes.

 

Reviews for Spicy Sichuan Pepper Steaks with Zingy Chips


sharonR   18 June 2011

Fantastic, way to go, I tell all my friends when i hear them say ( don't know what to cook for tea ) my reply to them are try Blue Dragon, healthy, tasty, quick and never fails to put a smile on those hungry faces. Want to impress someone cook them a Blue Dragon meal, yum yum yum

DavidM   12 May 2011

Delicious! Great way to jazz up a steak and an alternative to the overused creamy peppercorn sauce. I made this for a group of friends and they wanted more!

UK flagUK site
Not in the UK?
Select a different country:

skyscraper