Adam Liaw’s Sichuan beef

Name: Adam Liaw’s Sichuan beef
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 tbsp vegetable oil; 2 cloves garlic, peeled and sliced; 2 slices ginger; 2 tbsp Sichuan chilli bean paste; 6-8 spring onions, sliced into 5cm lengths; 1 red capsicum, cut into 5cm x 2cm pieces; 2 celery stalks, peeled and thinly sliced on a sharp diagonal; 1 tbsp light soy sauce; ½ tsp sugar; 1 tsp cornstarch mixed with ¼ cup of cold water

Adam Liaw

August 11, 2025

easyTime:< 30 minsServes:4

Sichuan chilli bean paste, doubanjiang, is savoury, a little spicy, and a perfect way to give stir-fries a Sichuanese bent.

Ingredients

4 tbsp vegetable oil
2 cloves garlic, peeled and sliced
2 slices ginger
2 tbsp Sichuan chilli bean paste
6-8 spring onions, sliced into 5cm lengths
1 red capsicum, cut into 5cm x 2cm pieces
2 celery stalks, peeled and thinly sliced on a sharp diagonal
1 tbsp light soy sauce
½ tsp sugar
1 tsp cornstarch mixed with ¼ cup of cold water

Beef and marinade

500g beef topside, very thinly sliced
½ tsp cornstarch
1 tsp sesame oil
1 tsp soy sauce
1 tsp Shaoxing wine
¼ tsp baking soda

Method

Step 1
Combine the beef with all the marinade ingredients and set aside for 10 minutes. Heat a wok over high heat and add 2 tbsp of the vegetable oil. Stir-fry the beef in 2 batches until browned, then remove. Rinse out the wok and return it to the heat.
Step 2
Add the remaining oil to the hot wok along with the garlic and ginger. Fry for a few seconds, then add the chilli bean paste and fry for about 30 seconds until fragrant. Add the onions, capsicum and celery and stir-fry for 2 minutes until just softened. Return the beef to the wok and add the soy sauce and sugar. Stir-fry for another minute, then add a little of the cornstarch mixture and toss to thicken the sauce.

Adam’s tip: In the past, large heavy iron woks were the norm, and used more like a pot for braising, but now, lighter woks are easier to handle.