Boiled beef Sichuan

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.