Delicious Thai: beef with Sichuan peppercorns and carrot

We got the recipe for this delicious Thai beef dish with Sichuan peppercorns and carrot from Noni Kooiman. Noni lived in Suriname as a child and has worked in various restaurants over the past ten years, including Rose Bakery in Paris and Toscanini, Vuurtoreneiland and Coba in Amsterdam. In her book Wokbijbel, you’ll find more than 200 recipes to prepare in, you guessed it: a wok. 

1. Cut the bavette into thin strips, against the grain, and pat dry with paper towels.

2. Finely chop the garlic. Finely chop the ginger. Cut the winter carrot into matchsticks. Strip the leaves from the stems of the amsoi and set them aside. Cut the stems into 4 pieces.

3. Securely place the wok over high heat. In a bowl, stir together the black bean sauce, soy sauce, rice wine and sugar.

4. Add 2 tablespoons of oil to the wok and spread the meat across it. Fry for 1 minute, toss, and remove from the wok.

5. Heat another 2 tablespoons of oil in the wok and fry the garlic, ginger, winter carrot and peppercorns for 2 minutes.

6. Add the amsoi stems and fry for 1 minute. Stir in the sauce, amsoi leaves and meat and fry for 1 minute. Remove the pan from the heat and stir in the sesame oil.