China · Sichuan
Sichuan Poached Beef in Chili Broth
Sliced beef poached in a red chili broth over bean sprouts, finished with cilantro and a pour of oil hot enough to sizzle.
This is the beef version of the same idea as the pork dish, with sliced beef on a bed of bean sprouts and a final pour of oil hot enough to sizzle on contact. The chili, the Sichuan peppercorn and the garlic are each doing separate work, which is why the dish tastes layered rather than merely hot.
Ingredients
- beef300 g
- bean sprouts100 g
- egg1 pieces
- cilantro5 pieces
- fermented chili bean paste10 g
- cooking wine10 ml
- cornstarch15 g
- chili flakes5 g
- ginger20 g
- garlic3 pieces
- red chili1 pieces
- oyster sauce8 g
Directions
- 1
Wash the beef and slice it.
- 2
Add fifteen grams of shredded ginger, one egg, fifteen grams of cornstarch, eight grams of oyster sauce and ten milliliters of cooking wine and mix well, then marinate for fifteen minutes.
- 3
Wash the cilantro and chop it.
- 4
Pour oil into the wok and add the fermented chili bean paste, five grams of shredded ginger and the sliced garlic.
- 5
Pour in boiling water and cook it into a red broth.
- 6
Wash the bean sprouts, pull off the root ends and blanch them in boiling water.
- 7
Spread the bean sprouts in the bottom of the bowl.
- 8
Slide the beef slices into the red broth one at a time, and lift them out once cooked.
- 9
Lay the beef over the bean sprouts and scatter over the cilantro stems.
- 10
Scatter over the cilantro leaves, the chili flakes and the chili rings.
- 11
In a separate pan heat oil until very hot and pour it over the dish; it is done.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.