Sichuan Boiled Beef

Ingredients

• Beef sirloin or flank steak 300g, thinly sliced
• Bean sprouts 200g
• Napa cabbage 150g, cut into pieces
• Dried red chilies 15-20 pieces
• Sichuan peppercorns 1 tablespoon
• Garlic 5 cloves, minced
• Ginger 1 piece, sliced
• Scallions 3 stalks, cut into sections
• Cooking wine 1 tablespoon
• Light soy sauce 2 tablespoons
• Salt to taste
• Cornstarch 1 tablespoon
• Egg white 1 (for marinating beef)
• Vegetable oil 3 tablespoons
• Chili bean paste (Doubanjiang) 2 tablespoons
• Chicken stock or water 500ml

Steps

1. Slice the beef thinly against the grain. Marinate with cooking wine, 1 tablespoon light soy sauce, cornstarch, egg white, and a pinch of salt for 15-20 minutes.
2. Blanch bean sprouts and Napa cabbage in boiling water for 1-2 minutes. Drain and arrange at the bottom of a serving bowl.
3. Heat 2 tablespoons oil in a wok over medium heat. Add chili bean paste and stir-fry until fragrant and oil turns red.
4. Add garlic, ginger, and half of the scallions. Stir-fry for 30 seconds until aromatic.
5. Pour in chicken stock or water. Add remaining soy sauce and bring to a boil.
6. Add the marinated beef slices one by one into the boiling broth. Cook for 1-2 minutes until just cooked through. Do not overcook.
7. Pour the beef and broth over the vegetables in the serving bowl.
8. Heat remaining oil in a small pan. Add dried red chilies and Sichuan peppercorns. Fry until fragrant and slightly darkened.
9. Pour the hot oil with chilies and peppercorns over the beef. It should sizzle dramatically.
10. Garnish with remaining scallions and serve immediately with steamed rice.