Szechuan Beef Stir Fry Recipe from Chef Kwanghi Chan

We are delighted to team up with TV Chef Kwanghi Chan as he will be launching a Limited Edition Rayu in all Aldi Stores on June 6th. His new Mala Black Garlic Peanut Chilli Rayu is a must have in every house hold, adding that professional touch to all your stir-fries and asian dishes. As this is a limited edition we urge you to get a jar as soon as it lands. These recipes will give you some inspiration on how to use this Rayu.

Chilli Rayu is the tomato ketchup of Asia! An every day condiment to add flavour with a bit of spice to your daily dishes.



• 1 flank steak 450 g slices

• 1 egg , beaten

• 1 tablespoon Irish rapeseed oil

• 1/2 teaspoon salt


• 3 tablespoons Chinkiang vinegar 

• 2 tablespoons Shaoxing wine

• 1 tablespoon light soy sauce 

• 1 tablespoon MALA Black Garlic Peanut Chilli Rayu 

• 1 tablespoon Doubanjiang (fermented chili bean paste)

• 1/2 cup beef stock (or water)

• 3 tablespoons sugar

• 1 tablespoon potato starch or cornflour


• 1/3 cup potato starch or cornflour

• 1/3 cup peanut oil (or vegetable oil)

• 1/4 white onion , sliced

• 1 bell pepper , thinly sliced 

• 1 tablespoon ginger , minced

• 1 tablespoon garlic , minced


Marinate the beef

• Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.

Mix the sauce

• Combine everything for the sauce in a big bowl and mix well.

Stir fry

• When you’re ready to cook, drain the extra liquid from the bowl of beef. Add the potato starch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.

• Heat oil in a large nonstick wok over medium high heat until hot. Add the beef and spread into a single layer in the wok . Separate the beef pieces with a pair of tongs or chopsticks.

• Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.

• Place the wok back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.

• Add the onion, pepper, and MALA peanut chilli rayu. Cook and stir for 1 minute.

• Add the ginger and garlic. Stir a few times to release the fragrance.

• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.

• Add back the beef pieces. Stir to coat beef with sauce.

• Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.

• Serve hot over steamed rice as a main dish.

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