Sichuan Boiled Beef
This classic Sichuan dish features tender slices of beef poached in a fiery, aromatic broth. It's known for its bold and numbing flavors from Sichuan peppercorns and dried chilies. Serve it with a bowl of steamed rice for a complete meal.
Una recepta original de Forkin
- Temps total
- 45 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 547 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
beef marinade
- 500 gbeef flank steak, thinly sliced against the grain
- 15 mlsoy sauce
- 15 gcornstarch
- 1 uegg white
- 30 mlwater
for cooking
- 60 mlpeanut oil
aromatics
- 30 udried red chili, halved, seeds removed
- 10 gsichuan peppercorn
- 20 gginger, sliced
- 4 gragarlic, minced
flavor base
- 30 gdoubanjiang
broth
- 720 mlvegetable broth
broth seasoning
- 15 mlsoy sauce
- 5 gsugar
- 1 pessicsalt
vegetables
- 200 gbok choy, chopped
- 100 gbean sprout
garnish
- 2 ugreen onion, chopped
Estris
wok · large pot · cutting board · knife · serving bowl
Elaboració
Pas a pas
- 1
In a bowl, combine the beef flank steak with soy sauce, cornstarch, egg white, and water for the marinade. Mix well and set aside for at least 15 minutes.
Uns 15 min
Nota de cuina: Slicing the beef thinly against the grain ensures tenderness.
- 2
Heat peanut oil in a large pot or wok over medium-high heat until shimmering.
Uns 2 min
- 3
Add the dried red chili and Sichuan peppercorn to the hot oil and stir-fry for about 30 seconds until fragrant and the chilies darken slightly.
Uns 1 min
Nota de cuina: Be careful not to burn the chilies, as this will make them bitter.
- 4
Stir in the sliced ginger and minced garlic, cooking for another 30 seconds until aromatic.
Uns 1 min
- 5
Add the doubanjiang and stir-fry for 1-2 minutes until the oil turns red and the paste is fragrant.
Uns 2 min
Nota de cuina: Doubanjiang is a crucial ingredient for authentic Sichuan flavor.
- 6
Pour in the vegetable broth, soy sauce, sugar, and salt. Bring the mixture to a boil.
Uns 3 min
- 7
Add the chopped bok choy and bean sprouts to the boiling broth and cook for 1-2 minutes until slightly tender.
Uns 2 min
- 8
Gently add the marinated beef slices to the broth, separating them to prevent sticking. Cook for 1-2 minutes until the beef is just cooked through and tender.
Uns 2 min
Nota de cuina: Do not overcook the beef, as it will become tough.
- 9
Carefully transfer the boiled beef and vegetables to a large serving bowl, ensuring there's plenty of broth.
Uns 1 min
- 10
Garnish with fresh chopped green onion before serving immediately.
Nota de cuina: Serve with steamed white rice to balance the spiciness.
Per ració
Nutrició
- Calories
- 547,2kcal
- Proteïnes
- 37,1g
- Hidrats de carboni
- 12,8g
- Greixos
- 39,6g
- Fibra
- 1,6g
- Sucre
- 3,7g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Sichuan boiled beef in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, or in the microwave.
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