Sichuan Beef with Black Bean Sauce

Beef Fillet, thinly sliced

1Tbsp Black Bean Sauce

100ml Xiaosing Wine

1 Red Pepper or same quantity of long red chillies

200 Water or Stock

1 Tsp Sichuan Peppercorns

1 Tsp Cornflour dissolved in 2 Tbsp Water

Groundnut Oil

Chop the red pepper or chillies into chunks. Heat a little groundnut oil in a wok or frying pan. Add the beef and fry very briefly until just browned. Remove and set aside. Return the pan to the heat with a little more oil. Add the black bean sauce and fry for 30 seconds or so. Deglaze with the wine. Add the water or stock and the peppers and peppercorns. Cook for a few minutes until the peppers have softened. Add the beef and cornflour mix, stir briefly and serve with rice.