Chinese cuisine

Advanced

Sichuan Sliced Beef in Chili Sauce

Chef Chen Yichun

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

– fu qi fei pian (Husband and Wife Meat Slices)

Sichuan Sliced Beef in Chili Sauce is a popular cold meat dish which is subtly spiced and tender, the sauce hot and zingy, and the celery and toasted nuts offer an interesting crunch.

Recipe

PRE TIME: 55 min

COOKING TIME: 35 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

1 lb. beef tongue
1 lb. beef tripe
1 lb. beef shank
6 piece green onion, 3-inch per piece
6 slice fresh ginger, peeled
1.4 oz. salt
Spice bag
2 count Tsaoko (Black Cardamom)
3 count cinnamon stick
5 count bay leaf
4 count white cardamom
3 count star anise
1 tbsp. sichuan peppercorn
Sauce
4 tbsp. beef stock (cooking liquid)
0.5 oz. cilantro
1 oz. roasted peanuts, crushed
1 oz. celery(3-4 sticks) or Chinese celery
0.5 oz. toasted sesame seeds
1 tbsp. ground roasted Sichuan pepper
4 tbsp. chilli oil

Directions:

Step 1

Clean the beef tongue, strip, and shank. Bring a pot of water to the boil. Add the beef, ginger, green onion and blanch for 5 minutes. Drain and throw away the water.

Step 2

In an empty spice bag, put in Tsaoko, cinnamon stick, bay leaf, white cardamom, star anise, and Sichuan peppercorn. Seal the bag with a string.

Step 3

Rinse the beef shank and tripe several times with water. Scrap the entire surface of the beef tongue with a sharp knife.

Step 4

In a large pot, add the blanched beef, water (enough to cover), green onion, ginger slices, spice bag, and salt. Bring the liquid to a vigorous boil.

Step 5

Cook on high heat for 30 minutes and then cover and simmer gently for about an hour, until the beef is beautifully tender. Remove the beef from the cooking liquid, cover and set aside to cool completely.

Step 6

Keep the cooking liquid and transfer ¼ cup of the liquid to a small bowl.

Step 7

Thinly slice the cold beef into 2.5-inch(6 cm) in length and 1.2-inch (3 cm) wide pieces, against the grain of the meat.

Step 8

De-string the celery sticks and slice them thinly. Chop up the cilantro leaves.

Step 9

In a heated pan, slightly toast the white sesame seeds until golden. Crush the sesame seeds.

Step 10

Crush the toasted peanuts.

Step 11

Make the chili oil: Heat 2 cups / 480 ml of oil in the pot to 203 ° F / 95 ° C, then pour into a bowl filled with 1oz / 30g of paprika, 2 slices of fragrant leaves, 2 star anise, 1 cinnamon, and stir with a spoon a bit. The chili oil is ready, and it can be stored in a bottle after it has been used.

Step 12

Lay the sliced meat (beef shank, tongue, strip) attractively on the base of a serving plate. Combine 4 tablespoons of the cold cooking liquid(beef stock) with chopped cilantro, crushed peanuts, celery, sesame seeds, chili oil, crushed Sichuan peppercorn, and pour over the meat.

Step 13

Enjoy!

Final Notes

The name fei pian literally means 'lung slices', and the dish is traditionally made with a mixture of lean beef and offal (including ox hearts, tongues and stomachs), all stewed in a delicious aromatic broth. It's equally good made simply with lean or marbled meat, as in the following recipe.