Sichuan-Style Boiled Beef recipe - ingredients, nutrition and when to eat it
Sichuan-Style Boiled Beef is a Sichuan dish of thinly sliced beef and bean sprouts served in a numbing, chili-oil broth.
Sichuan-Style Boiled Beef is a Sichuan dish of thinly sliced beef and bean sprouts served in a numbing, chili-oil broth. The bright, citrusy kick of Sichuan peppercorns pairs with the spicy broth, making it a great match for rice and a satisfying choice for lunch or dinner when you’re craving something hearty and spicy.
Chinese · 35 minutes to cook
Tips: Chill the beef in the freezer for about 20 minutes before slicing to make it easier to cut thinly.
Tips: Sichuan peppercorns can lose their fragrance if toasted too long, so toast them briefly over low heat.
Tips: Add the beef in batches when the broth is boiling to keep the slices from sticking together.
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Ingredients (1 serving)
- Lean beef — 150 g
- Mung bean sprouts — 100 g
- Chicken stock — 250 ml
- Doubanjiang — 1 Tbsp
- Chili oil — 1.5 Tbsp
- Sichuan peppercorns — 1 tsp
- Garlic — 2 clove
- Ginger — 1 tsp
- Green onion — 0.5 stalk
- Soy sauce — 1 Tbsp
- Cornstarch — 1 Tbsp
- Water — 2 Tbsp
- Sesame seeds — 1 tsp
- Salt — 0.3 tsp