Sichuan Boiled Beef

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1. 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.

   Около 15 мин

   Совет повара: Slicing the beef thinly against the grain ensures tenderness.

2. 2

   Heat peanut oil in a large pot or wok over medium-high heat until shimmering.

   Около 2 мин

3. 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.

   Около 1 мин

   Совет повара: Be careful not to burn the chilies, as this will make them bitter.

4. 4

   Stir in the sliced ginger and minced garlic, cooking for another 30 seconds until aromatic.

   Около 1 мин

5. 5

   Add the doubanjiang and stir-fry for 1-2 minutes until the oil turns red and the paste is fragrant.

   Около 2 мин

   Совет повара: Doubanjiang is a crucial ingredient for authentic Sichuan flavor.

6. 6

   Pour in the vegetable broth, soy sauce, sugar, and salt. Bring the mixture to a boil.

   Около 3 мин

7. 7

   Add the chopped bok choy and bean sprouts to the boiling broth and cook for 1-2 minutes until slightly tender.

   Около 2 мин

8. 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.

   Около 2 мин

   Совет повара: Do not overcook the beef, as it will become tough.

9. 9

   Carefully transfer the boiled beef and vegetables to a large serving bowl, ensuring there's plenty of broth.

   Около 1 мин

10. 10

    Garnish with fresh chopped green onion before serving immediately.

    Совет повара: Serve with steamed white rice to balance the spiciness.