Naomi Duguid'S Kachin Pounded Beef With Herbs

Name: Naomi Duguid'S Kachin Pounded Beef With Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1 cup water; 1 to 1 1/4 pounds stewing beef or boneless beef shoulder, trimmed of fat and cut into approximately 1-inch cubes; 1 teaspoon ground Sichuan pepper; 1 scant tablespoon peanut oil or vegetable oil; 1 tablespoon chopped ginger; 2 teaspoons chopped garlic; 2 dried red chiles, stemmed; 1 teaspoon lightly toasted Sichuan peppercorns; 1 1/2 teaspoons salt; 1/2 cup loosely packed Vietnamese coriander, coarsely torn or chopped, or substitute coriander leaves

Servings: persons

1
Pour 1/2 inch of water into a wok or wide pot, add the beef and Sichuan pepper, and bring to a boil. Cook at a low boil until the meat is tender, 20 to 30 minutes, decreasing the heat gradually as the water evaporates. There should be very little liquid left. Remove from the heat.
2
Place a heavy skillet or a wok over medium heat, add the oil, and tilt the pan to coat the cooking surface. Add the meat and cook, turning occasionally, until all surfaces have changed color a little, about 6 minutes. Set aside.
3
If you have a large mortar, combine the ginger, garlic, dried chiles, Sichuan peppercorns, and salt and pound and grind to a paste. Add the coriander and pound to incorporate it. Add the meat and pound to blend the flavor paste thoroughly into the meat. (If your mortar is too small to accommodate all the meat at once, remove half the paste and then work with half the meat and half the flavor paste at a time.) The meat will soften and break down but should not be completely pulverized.
4
Alternatively, mince the ginger and garlic very fine and set aside in a small bowl. Use a spice grinder or coffee grinder to reduce the dried chiles and Sichuan peppercorns to a powder. Stir the powder into the garlic and ginger, then add the salt and use the back of the spoon to blend them together. Chop the coriander fine and blend into the flavor paste. Place the meat in a wide bowl, add the flavor paste, and use a wooden mallet or a wide wooden spatula to press and pound the flavoring into the meat. Serve at room temperature.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: About 1 cup water, 1 to 1 1/4 pounds stewing beef or boneless beef shoulder, trimmed of fat and cut into approximately 1-inch cubes, 1 teaspoon ground Sichuan pepper, 1 scant tablespoon peanut oil or vegetable oil, and more.

Yes, Naomi Duguid'S Kachin Pounded Beef With Herbs falls under the Meat & Poultry 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.

That's it — enjoy your meal!