I absolutely love Szechuan pepper a.k.a Chinese coriander. The finely ground powder is one of the ingredients in five-spice powder, and its unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones. It goes perfectly with steak, chicken or fish.
This is one of the best steak dishes I’ve made, the spice rub for the meat is out of this world.
600 g free-range mature thick cut sirloin steak (room temperature)
1 tbsp Szechuan pepper (Spar or your local Chinese supermarket)
½ tsp garlic powder
½ tsp brown onion granules
1 tsp fresh lemon zest
1 tsp brown sugar
1 tsp Chinese five spice
2 tbsp olive oil
1 tsp coarse sea salt (Maldon Salt)
3-4 nests of egg noodles
1 green chilli
1 garlic clove, crushed
500g stir fry mix (Woolworths)
200g spicy teriyaki sauce (Woolworths)
1 tbsp light soya sauce
Small bunch of fresh coriander
Preparation 1 hour
Cooking time 15 minutes
Take a large piece of dish cloth and pat the steak dry. Then pour the olive oil into a marinating dish. In a pestle and mortar add all the spices, sugar and lime zest, bash together. Pour half the mixture into the dish, place the steak on top and push down, then pour the rest of the mixture over the steak, make sure it is evenly covered. Cover and let marinade for 1 hour.
Take a wok and griddle pan out, place griddle pan on high heat. Roughly chop the garlic and chilli and place the egg noodles in boiling water to soften make sure they are covered. If you like your noodles cooked further then boil on the stove for 3 minutes.
Cut the fattest part of the fat on both pieces of meat. Once the griddle pan is piping hot, using a pair of tongs render the fat until golden (this will take about 30 seconds). Then cook steaks for 3-4 minutes on each side for medium-rare.
While the steaks are cooking, place the wok on high heat and add 1 tablespoon of olive oil. Fry the chilli and garlic for 30 seconds then add the veggies and teriyaki sauce. Cook for 2-3 minutes. Take the meat off and rest for 4 minutes. Then slice into bite sized pieces. Place the noodles into the wok and add the soya sauce, mix, then distribute noodles into bowls. Top with sliced meat, a wedge of lime and fresh coriander. Don’t forget to ladle some sauce over everything.