Dinner Tonight: Sichuan Boiled Beef In Fiery Sauce Recipe Recipe

Name: Dinner Tonight: Sichuan Boiled Beef In Fiery Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk of celery, stem only, chopped 2-inch segments; 4 scallions, white parts only, chopped into 2-inch segments; 1 pound flank steak, thinly sliced against the grain; Salt; 1 tablespoon yellow rice wine; 5 tablespoons vegetable oil; 10 dried red chiles; 2 teaspoons Sichuan peppercorn; 4 tablespoons chili bean paste; 3 cups chicken stock; 1 tablespoon dark soy sauce; 1 tablespoon cornstarch

Servings: persons

1 stalk of celery, stem only, chopped 2-inch segments
4 scallions, white parts only, chopped into 2-inch segments
1 pound flank steak, thinly sliced against the grain
Salt
1 tablespoon yellow rice wine
5 tablespoons vegetable oil
10 dried red chiles
2 teaspoons Sichuan peppercorn
4 tablespoons chili bean paste
3 cups chicken stock
1 tablespoon dark soy sauce
1 tablespoon cornstarch

1
Add the sliced beef to a bowl and pour in the rice wine. Toss well and set aside for 10 to 15 minutes.
2
Pour 3 tablespoons of the oil into a work or large saute pan. Turn heat to high. When very hot, add the chiles and Sichuan peppercorns. Stir constantly, and cook for 1 to 2 minutes, until very fragrant but not burnt. Turn off the heat, and remove chiles and peppercorns and set aside. When cool, roughly chop the chiles.
3
Turn the heat back to high. Add the celery and scallions and cook for about 2 minutes, until they are just cooked through. Remove them and set aside.
4
Add the chili bean paste and cook for 30 seconds, stirring often, until very fragrant. Pour in the chicken stock and soy sauce. Bring to a boil. Meanwhile, whisk together the cornstarch with 3 tablespoons of water. Stir in the beef and toss until coated. When stock is boiling, reduce heat to a simmer and then add the beef. Cook for 1 to 2 minutes, or until the beef is just cooked. Turn off the heat.
5
Divide the celery and scallions between four bowls. Ladle the broth and the beef into each bowl. Add the chopped chiles and Sichuan peppercorns to each. Pour the rest of the oil into a skillet set over high heat. When it starts to smoke, turn off the heat, and immediately pour over each bowl. It will sizzle the beef on top. Serve immediately.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stalk of celery, stem only, chopped 2-inch segments, 4 scallions, white parts only, chopped into 2-inch segments, 1 pound flank steak, thinly sliced against the grain, Salt, and more.

Yes, Dinner Tonight: Sichuan Boiled Beef In Fiery Sauce Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Sichuan Boiled Beef In Fiery Sauce Recipe

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