Photograph of the finished Boiled beef Sichuan

China · Thịt bò trần dầu ớt Tứ Xuyên

Boiled beef Sichuan

40 min Hands-on time + 20 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.2 kg
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 140 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 80 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 32 g
  • Photograph of Chinese cabbage Chinese cabbage 600 g
  • Photograph of Bean sprouts Bean sprouts 400 g
  • Photograph of Cornstarch Cornstarch 80 g
  • Photograph of Oil Oil 360 ml
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Chicken broth Chicken broth 2 l
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the beef thinly and marinate it with cornstarch mixed with a little water for 20 minutes to make the slices moist.
  2. 2 Blanch the Chinese cabbage and bean sprouts for 90 seconds, then arrange them at the bottom of the bowl.
  3. 3 Sauté the soybean paste in oil for 90 seconds, then pour in the chicken broth and bring to a boil.
  4. 4 Drop the meat slices into the simmering broth for exactly 60 seconds, then ladle both the broth and meat over the vegetables.
  5. 5 Blanching the meat in broth instead of stir-frying it is the whole point of "water-boiling," so the meat becomes tender and juicy.
  6. 6 Sprinkle crushed dried chili peppers, Sichuan peppercorns, and minced garlic on top, then pour in 200-degree oil and sizzle.

With an appliance

  • Microwave 39 min

    Replace step 4: arrange the beef slices in a single layer in the hot broth, cook at 700W for 40 seconds, then let it rest for 20 seconds; the shorter cooking time (about 20 seconds) ensures the meat cooks evenly and doesn't need stirring, so the flour coating doesn't come off. Step 6 still involves pouring 200-degree oil over the surface to create a chili pepper aroma.

Start cooking