I can’t even begin to describe how thrilled I am to share this recipe for Sichuan Boiled Beef with you. Some may find the words “ecstatic” or “triumphant” more appropriate.
It’s the kind of dish everyone will go crazy for, including you. If you’re a chef with something to prove, serve this to your guests and listen to the oohs and ahhs as they pour in.
First, don’t let the name “boiled beef” fool you into thinking this meal lacks flavor. I assure you it is not that. Only the spiciest, most flavorful dishes make it past the chopsticks of a Sichuanese person.
We’ve been making and testing this recipe extensively over the past few months because so many of you have asked for it. Before releasing the recipe, we wanted to double-check the measurements.
The time has finally come. Throw on an apron, try it, and report back with your thoughts. We hope to hear from you soon!
- 10 oz. of flank steak(sliced ¼-inch thick against the grain)
- ¼ tsp. of baking soda
- ¼ cup of water
- 2 tsp. of cornstarch
- 1 tbsp. of peanut or canola oil (plus 1/4 cup, plus 3 tablespoons, used separately)
- 6 oz. of soybean sprouts (washed and drained)
- 7 oz. of Enoki mushrooms (trimmed, washed, and drained)
- 3 slices of ginger
- 3 scallions (white parts only, cut into ½-inch pieces)
- 1 tbsp. of Sichuan peppercorns
- 3 tbsp. of spicy bean sauce (AKA spicy bean paste)
- 1½ cups of low sodium chicken stock
- 1½ tsp. of sugar
- 1 tbsp. of garlic (minced)
- ½ tsp. of chili flakes
- 1 tbsp. of cilantro (chopped)
- ½ tsp. of ground Sichuan peppercorns
- Mix the beef, baking soda, and 1/4 cup water in a medium bowl, and set aside to marinate for 1 hour. The beef will be more tender after being cooked in baking soda. The beef is “washed” for 5 minutes in a bowl set under running water, with a moderate to light stream of water so that the beef moves around in the bowl, but the water drains away. Drain the beef and marinate it in two teaspoons of cornstarch. Putting aside.
- Over high heat, bring 1 tablespoon of oil to a wok. Add the Enoki mushrooms and bean sprouts two minutes into the stir-frying process. As long as the mushrooms are still firm, you can stop stirring. Bean sprouts and Enoki mushrooms should be spread around the bottom of a deep serving bowl once the heat has been turned off.
- The wok has been used and needs to be cleaned. A fresh wok is required for the following procedure.
- A quarter cup of oil should be heated in the wok over medium heat. Turn the ginger slices light brown in the oven. The scallions and Sichuan peppercorns should be added now. Keep an eye on the spices and cook for two minutes, careful not to burn them. After a few minutes, add the spicy bean sauce or paste and cook it in the oil for three to four minutes, stirring occasionally. The oil will turn a vivid red as a result. If the temperature is too low, the oil won’t turn red, and the food will burn if it’s too high.
- When the oil turns a deep red color, that’s when you want to add the stock and sugar. The liquid should be brought to a boil over high heat while constantly stirring. Using high heat, add the beef straight away and stir slowly to break up the pieces. When all of the beef has turned opaque, remove it from the heat immediately. (The beef doesn’t need to be cooked all through; a little pink in the middle indicates juicy beef.) Now, dump the contents of the bowl onto the vegetables at the bottom of the serving dish.
- Garlic powder, red pepper flakes, and fresh cilantro should be sprinkled on top. The remaining 3 tablespoons of oil should be heated until shimmering in a small saucepan. Gently drizzle the hot oil over the garlic and chili, and you should hear a satisfying sizzle.
- Finally, sprinkle some ground Sichuan peppercorns over the top to give the dish that extra kick. To serve, combine all ingredients and accompany plenty of white rice to soak up the spicy, numbing, meaty awesomeness.