Sichuan-Style Beef and Potato Stew recipe - ingredients, nutrition and when to eat it
This Sichuan-style stew simmers beef and potatoes in a little broth with Sichuan peppercorns, doubanjiang, and chili oil.
This Sichuan-style stew simmers beef and potatoes in a little broth with Sichuan peppercorns, doubanjiang, and chili oil. The potatoes turn fluffy, the beef tender, and the spicy, numbing broth goes well with rice. It’s especially comforting on a chilly evening.
Chinese · 45 minutes to cook
Tips: Cut the potatoes into pieces about 3 cm wide so they don’t fall apart during the long simmer.
Tips: If the Sichuan peppercorn flavor is too strong, use half as much. Adjust the heat with the amount of doubanjiang and chili oil.
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Ingredients (1 serving)
- Lean beef — 120 g
- Potato — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 2 pc
- Ginger — 3 g
- Chili oil — 1 Tbsp
- Doubanjiang — 1 Tbsp
- Soy sauce — 1 tsp
- Sichuan pepper — 0.5 tsp
- Sugar — 0.5 tsp
- Water — 1.5 cup