Chinese cuisine

Medium

Sliced Beef in Chili Broth

Name: Sliced Beef in Chili Broth
Prep time: 1 hr 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Chinese-Sichuan
Ingredients: 1 lb Beef Tenderloin (Sliced ¼-inch Thick Against The Grain); 5.25 oz A Choy, Sliced Into 3-inch Pieces; 5.25 oz Garlic Sprouts, Sliced At A 45° Angle Into 2 Inch Piece; 10.5 oz Winter Bamboo Shoots, Peeled, Quartered, And Cut Into Thin Slices; 5.25 oz Bean Sprouts; 0.5 tsp Cilantro, Chopped; - Beef Marinate -; 1 tbsp Rice Wine; 1 tbsp Soy Sauce; 1 tbsp Egg; 1 tbsp Cornstarch; - Sauce -; 1 tbsp Sichuan Peppercorns; 1 tbsp Dried Red Chili; 2 tbsp Garlic, Minced; 0.5 tbsp Ginger, Minced; 1 tsp Green Onions, Cut Into ½-inch Pieces; 2 tbsp Spicy Bean Sauce (Pixian Country Bean Paste); 2 cup Chicken Stock; 1 tbsp Soy Sauce; 1 tsp Sugar; 1 pinch White Pepper; 1 tsp Cornstarch mix with 1 Tsp Water Mixture

Chef John Zhang

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Sliced Beef in Chili Broth is a very traditional and popular dish in Sichuan, China. The tender beef slices are served in a rich, spicy hot chili oil and topped with Sichuan peppercorn and cilantro. Every bite is bursting with flavor.

Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 15 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

1 lb Beef Tenderloin (Sliced ¼-inch Thick Against The Grain)
5.25 oz A Choy, Sliced Into 3-inch Pieces
5.25 oz Garlic Sprouts, Sliced At A 45° Angle Into 2 Inch Piece
10.5 oz Winter Bamboo Shoots, Peeled, Quartered, And Cut Into Thin Slices
5.25 oz Bean Sprouts
0.5 tsp Cilantro, Chopped
- Beef Marinate -
1 tbsp Rice Wine
1 tbsp Soy Sauce
1 tbsp Egg
1 tbsp Cornstarch
- Sauce -
1 tbsp Sichuan Peppercorns
1 tbsp Dried Red Chili
2 tbsp Garlic, Minced
0.5 tbsp Ginger, Minced
1 tsp Green Onions, Cut Into ½-inch Pieces
2 tbsp Spicy Bean Sauce (Pixian Country Bean Paste)
2 cup Chicken Stock
1 tbsp Soy Sauce
1 tsp Sugar
1 pinch White Pepper
1 tsp Cornstarch mix with 1 Tsp Water Mixture

Directions:

Step 1

In a medium bowl, toss together the beef, rice wine, soy sauce, egg, cornstarch, and allow it to marinate for 1 hour. Set aside.

Step 2

Heat a ¼ cup of oil in the wok over medium heat. Cook the Sichuan peppercorns for 20~30 seconds until the aroma comes out. Remove the peppercorns. Add dried red chili, and stir fry until they start to turn light brown. Remove the chili.

Step 3

On a cutting board, chop the fried peppercorn and red chili into coarsely. Set aside.

Step 4

Heat a 1/2 cup of oil in the wok over medium heat. Add bamboo shoots, and fry for 30 seconds. Drain and set aside.

Step 5

In the same wok, add 1 tbsp minced garlic, garlic sprouts, A Choy, and stir fry for 1 minute. Add bean sprout, stir, and cook for 1 minute. Transfer the cooked vegetables to a large ceramic pot. Set aside.

Step 6

In the wok under medium heat, add 3 tbsp minced garlic, ginger, green onions, stir, and mix well. Add the spicy bean sauce/paste, stir, and let the sauce cook in the oil for about 2 minutes. This will give the oil a bright red color. It’s important to control the heat––too low and the oil won't turn that vibrant red color; too high and you’ll burn everything!

Step 7

Once the oil takes on a bright red color, add chicken stock and sugar. Turn up the heat to high, stirring, and let the liquid come to a boil. Add the cooked bamboo shoots, and bring to boil.

Step 8

Next, add soy sauce, sugar, white pepper, marinated beef, and stir slowly to separate the pieces, still using low heat. Add cornstarch and water mixture to thicken the sauce. Quickly turn off the heat once all the beef pieces turn opaque.

Step 9

Now, pour everything over the vegetables in the bottom of your serving bowl.

Step 10

Top it with 4 tbsp peppercorn and chili mixture, and chopped cilantro.

Step 11

In a small saucepan, heat the last 3 tbsp of oil until shimmering. Pour the heated oil over the spices in a very thin stream––you should get a good sizzle

Step 12

Enjoy!