AT A GLANCE
We love the flavour hanger steak lends to a stir-fry. Many butchers stock it, as do grocers such as Harris Farm; if you can't find it substitute Scotch fillet.
|01||Combine beef and a third of the Shaoxing in a bowl and set aside. Heat oil in a wok until smoking, add beef and stir-fry until just starting to colour (1-2 minutes). Transfer to a plate and set aside. Add ginger and peppercorns to wok and stir-fry until just fragrant (20-30 seconds), then add soy sauce, chilli bean paste, chilli oil and remaining Shaoxing, and stir-fry until just combined (1 minute). Return beef to wok, toss to combine, then serve on steamed rice and scatter with spring onions.|
Note We used Lao Gan Ma Sichuan chilli oil, available from Asian supermarkets and grocers.