Chinese cuisine

Medium

Spicy Beef Flank Steak & Beef Tripe

Name: Spicy Beef Flank Steak & Beef Tripe
Prep time: 20 min
Cook time: 1 hr 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.3 Lb. Beef flank steak; [ For the marinade: ]; 1 Tbsp Shaoxing wine; 0.25 Tsp Baking soda; 1 Tbsp Light soy sauce; 0.25 Tsp Sugar; 1 Large Egg; 1 Tbsp Corn starch; 1.5 Tbsp Cooking oil; 1.5 Tbsp Sichuan peppercorn; 1 Oz. Dried cayenne pepper; [ For the sprout: ]; 1.5 Qt. Water; 3 Oz. Bean sprout; [ For fried vegetables: ]; 1.5 Tbsp Sichuan pepper oil; 2 Tbsp Chili oil; 2 Oz. White crab mushroom; 2 Oz. Beech mushroom; 3 Oz. Green garlic; 3 Oz. Chinese celery; 0.25 Tsp Salt; 2 Qt. Cooking oil; 0.5 Lb. Firm tofu; [ For tripe: ]; 1.5 Qt. Water; 0.5 Lb. Beef tripe; 1 Tbsp Sichuan pepper oil; 2 Tbsp Chili oil; 1 Tbsp Ginger, minced

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This spicy beef and tripe uses plenty of Sichuan peppercorn, which is a type of pepper that will tingle your tongue yet leave you wanting more. The tripe and flank are sliced into thin pieces and added in with fried tofu. For vegetables we have a lightly sautéed mixture of mushrooms, green onion, bean sprouts, and Chinese celery to give a nice crunch and light balance to this dish. Garnish with cilantro for the finishing touch.

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 10 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

1.3 Lb. Beef flank steak
[ For the marinade: ]
1 Tbsp Shaoxing wine
0.25 Tsp Baking soda
1 Tbsp Light soy sauce
0.25 Tsp Sugar
1 Large Egg
1 Tbsp Corn starch
1.5 Tbsp Cooking oil
1.5 Tbsp Sichuan peppercorn
1 Oz. Dried cayenne pepper
[ For the sprout: ]
1.5 Qt. Water
3 Oz. Bean sprout
[ For fried vegetables: ]
1.5 Tbsp Sichuan pepper oil
2 Tbsp Chili oil
2 Oz. White crab mushroom
2 Oz. Beech mushroom
3 Oz. Green garlic
3 Oz. Chinese celery
0.25 Tsp Salt
2 Qt. Cooking oil
0.5 Lb. Firm tofu
[ For tripe: ]
1.5 Qt. Water
0.5 Lb. Beef tripe
1 Tbsp Sichuan pepper oil
2 Tbsp Chili oil
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
2 Tbsp Broad bean paste with chili
1 Tsp Shaoxing wine
2 Cans Salted chicken stock
1 Tbsp Light soy sauce
0.25 Tsp Sugar
0.25 Cup Potato starch slurry(1 to 2 ratio of cornstarch to water)
0.5 Cup Hot cooking oil
A pinch of Coriander

Directions:

Step 1

Slant cut the beef flank steak into large thin slices. Cut beef tripe into thin strips. Cut the tofu into triangles pieces, then soak them in water. Cut the green garlic and Chinese celery into 1.5-inch segments.

Step 2

In a bowl, combine beef, Shaoxing wine, soda, light soy sauce, sugar, egg, and corn starch, mix thoroughly.

Step 3

In a small pan over low heat, add oil and Sichuan peppercorn, stir fry for about 1 minute, add dried cayenne peppers, stir fry for another 2-3 minutes until fragrant. Pour onto a cutting board, grind with a knife, set aside. Note: you can use a blender to grind it.

Step 4

In a wok over high heat, bring 1.5qt water to a boil, quickly pass the bean sprouts through the boiling water, and drain to dry.

Step 5

In a cooking pan over medium heat, add 2tbsp chili oil and mushrooms, stir fry mushroom for about 1 minute. Then turn the heat to high, add green garlic, Chinese celery, a pinch of salt to seasoning. Then add bean sprouts, stir fry for about 1 minute; Put this vegetable mixture into a large serving clay bowl. Note: this serving bowl must be large enough. This vegetable mixture is for covering the bottom.

Step 6

In a pot over high heat, bring 1.5qt water to a boil. Quickly pass the beef tripe strips through the boiling water. Remove and drain.

Step 7

In a wok over medium-low heat, add Sichuan peppercorn oil, chili oil, minced ginger, minced garlic, and broad bean chili paste, quickly stir fry until fragrant. Add Shaoxing wine, chicken broth, light soy sauce, and sugar; bring it to a boil. Quickly pass tofu and beef tripe strips through. Remove the tofu and beef tripe strips by a sieve, then put them into the serving clay bowl. Turn the heat to low, gently add the beef slices into the stock one by one. When it boils, add potato slurry to thickening. Bringing it to a boil again, pour into the serving clay bowl.

Step 8

Add the grind Sichuan peppercorn and chili pepper mixture to the center of the serving bowl. Pour hot oil（about 350°F/180°C) onto the pepper mixture. Sprinkle with minced cilantro. Enjoy!