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Recipe: Szechuan Style Beef Stew

Serve this hearty stew with a twist with rice or bread. The star anise and cinnamon (use whole spices) give it a light spicy flavour. As an alternative, replace beef with pork or chicken.


450g beef (topside or skirt) - cut into 3cm x 2cm slices
1 jar Wing Yip Spicy Szechuan Sauce
2 tbsp Wing Yip Light Soy Sauce
1 medium onion - quarter
1 tsp minced garlic paste (or fresh)
1 star anise
1 cinnamon stick
2 medium carrots - large slices or rollcut
1 green pepper - large pieces
3 tbsp Vegetable Oil
5g coriander - cut off some stalk and roots

Cooking Method

Serves 2-3

Plunge the beef into boiling water for a minute. Drain well.

Heat oil in a heavy bottomed pot. Saute onion, minced garlic, star anise and cinnamon stick. Then add beef to the pot and a little black pepper.

Add jar of Wing Yip Spicy Szechuan Sauce, light soy sauce and an equal amount of hot water to the beef and bring to the boil.

Turn down heat, cover and simmer for 1 hour (or longer if necessary). Test to see if beef is tender. If it is, add the carrots and continue cooking for 10-15 minutes.

Then add green pepper and cook for a further 2 minutes.

Last of all stir come coriander into the stew before serving..