Sichuan Numbing Beef Salad

Ingredients:

• Sirloin Steak – 350 gms, trimmed of any visible fat
• Egg Noodles – 90 gms
• Small Red Onion – 1, halved and thinly sliced into crescents
• Radish – 6, sliced
• Peppery Leaves – 4 handfuls
• Groundnut Oil – 1 1/2 tblsp
• Sichuan Pepper – 1 tsp, crushed

For the Marinade:

• Chinese Rice Wine or Dry Sherry – 4 tsp
• Soy Sauce – 1/2 tblsp
• Sugar – 4 tsp
• Hoisin Sauce – 2 tblsp
• Fresh Ginger – 1 inch piece, squeezed in a garlic press

For the Dressing:

• Sichuan Pepper – 2 tsp, crushed
• Light Soy Sauce – 1 1/2 tblsp
• Rice Vinegar – 1 1/2 tblsp
• Cold-pressed Sesame Oil – 2 tblsp

Method:

1. Slice the beef into neat strips measuring about 1/2 x 1 1/2 inches.
2. Combine the marinade ingredients pour over the beef.
3. Leave at room temperature for 30 minutes or in the refrigerator for 2 days.
4. Cook the noodles in a saucepan in boiling water for 4 minutes or according to the instructions on the packet, until soft.
5. Allow to cool.
6. Snip into shorter lengths.
7. Whisk the dressing ingredients until well blended.
8. Combine the noodles, onion, radishes and salad leaves in a large bowl.
9. Whisk the dressing again and pour 2/3rds of it over the salad.
10. Toss to distribute the noodles, then divide between individual serving plates.
11. Heat a wok over a medium-high heat, then add the groundnut oil and the Sichuan pepper.
12. Stir for a few seconds to flavour the oil.
13. Add the beef and marinade, and stir-fry for 4-5 minutes until caramelized.
14. To make the dressing, whisk the ingredients together in a bowl until well blended.
15. Pour over the remaining dressing.