Salteado de ternera y trigo sarraceno de Sichuan

INGREDIENTS

• 1 cup raw buckwheat, rinsed, drained
• 500g beef rump steak, trimmed, thinly slice
• 2 teaspoons Sichuan peppercorns, crushed
• 2 tablespoons peanut oil
• 1 brown onion, cut into thin wedges
• 1 red capsicum, chopped
• 2 garlic cloves, crushed
• 1cm piece fresh ginger, finely grated
• 125g snow peas, trimmed, halved diagonally
• 2 baby bok choy, trimmed, quartered
• 1/4 cup oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• Sliced red chilli, to serve
• Fresh coriander leaves, to serve

METHOD

• 
  Cook buckwheat in a medium saucepan of boiling water for 15 to 20 minutes or until tender. Drain. Rinse under cold water. Drain.

• Step 2Meanwhile, combine beef and peppercorns in a bowl. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with another 2 teaspoons of remaining oil and remaining beef. Remove wok from heat. Carefully wipe clean.

• Step 3Return wok to heat. Add remaining oil. Swirl to coat. Add onion. Stir-fry for 3 minutes or until golden. Add capsicum, garlic and ginger. Stir-fry for 2 minutes or until fragrant and starting to soften. Add snow peas and bok choy. Stir-fry for 1 minute. Add oyster sauce, soy sauce, vinegar, buckwheat, beef and any resting juices. Stir-fry for 2 to 3 minutes or until heated through. Sprinkle with chilli and coriander leaves. Serve.

THANKS 

T10T