Sichuan Beef with Pickled Cucumber Salad

Seared Sichuan peppercorn crusted beef fillet served with a chilled, spicy pickled cucumber, bamboo shoot, and mangetout salad.

Beef High Protein Spicy Salad Sichuan

Estimated Nutrition

Calories

647.1

kcal / serving

2588.4 kcal total

Carbs

19.2g

per serving

76.8 g total

Fat

43.6g

per serving

174.5 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

CondimentsSauces

Rice Wine Vinegar

Meat

800

Beef Fillet Steak

4 x 200g steaks

NutsSeeds

pinch

Salt

large pinch

clove

Garlic

crushed

tsp

Sichuan Peppercorns

roasted in a dry frying pan, crushed

0.5

Fresh Ginger

peeled, cut into matchsticks

tbsp

Sichuan Peppercorns

for steak coating, roasted and crushed

tbsp

Sesame Seed

piece

Fresh Coriander Leaves

to garnish

OilsFats

100

Groundnut Oil

tsp

Chilli Oil

tbsp

Vegetable Oil

Vegetables

piece

Cucumber

peeled, seeds removed, cut into 5cm long batons

piece

Red Chilli

small, seeds removed, chopped

piece

Spring Onion

finely chopped

220

Bamboo Shoot

canned, rinsed and drained

100

Mangetout

finely sliced

tbsp

Beansprout

Method

Serve beef slices over the salad and garnish with coriander.

Stir bamboo shoots, mangetout, and bean sprouts into the cold liquid.

Salt cucumber batons in a colander and drain for 20-25 minutes before rinsing and drying.

Boil cucumber and spring onions in the liquid for 15 seconds, then remove from heat to cool.

Warm groundnut oil, chilli oil, garlic, and chilli in a saucepan for one minute.

Add sugar, peppercorns, ginger, and rice wine vinegar, then simmer for five minutes.

Season beef with salt, brush with vegetable oil, and coat in crushed peppercorns.

Fry steaks in a hot pan for 3-4 minutes per side until cooked.

Sprinkle meat with sesame seeds and rest for five minutes before slicing.