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This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.
For the sauce, mix everything together with half a cup of hot water.
Heat a large wok over high heat for a few minutes or until smoky (I suggest opening windows and doors while stir-frying!) then add the oil.
Season the beef with salt and add to the wok. Toss until the meat caramelises, about 1 minute and then add the onions, garlic and Sichuan pepper. Toss for 4-5 times to caramelise the onions and toast Sichuan. Pour the satay sauce in and coat the meat well.
Arrange the lettuce leaves and then the carrot on an oval plate and top with satay beef. Garnish with mint, coriander and peanuts.