Authentic Sichuan Spicy Poached Beef Recipe [水煮牛肉]
This includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan style food. If you like spicy food as well, give this a try soon. 🥢BUY MY WOK USA - New inventory will be available in 2-3 weeks. You can buy on my own website now and be the first to receive when it's ready -https://soupeduprecipes.com/carbon-steel-wok-with-flat-bottom/ CANADA - https://www.amazon.ca/dp/B07RJ39JVL?ref=myi_title_dp Rest of the world - https://forms.gle/r2YBBgtZbCejToVk8 (pre-order) 🥢PRINTABLE RECIPE - https://soupeduprecipes.com/sichuan-spicy-poached-beef/ 🥢RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. MAGIC BULLET - https://amzn.to/2TgXo5l Ingredients for the beef marinade [Serves 3-4 people] - 300 grams of beef slices - 3/4 tsp of salt - 1/4 tsp of baking soda [Amazon Link: https://amzn.to/2GxKJ6s] - Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water) - 1 egg white - Corn starch water (1 tbsp of water +1 tbsp of cornstarch) Ingredients for the Dao Kou La Jiao [刀口辣椒] - 2/3 cups of dry hot chilies [Amazon Link: https://amzn.to/2QVabbw] - 1 tbsp of Sichuan peppercorn [Amazon Link: https://amzn.to/2QQzhbA] - 2 tbsp oil to stir fry Ingredients for the vegetables to put on the bottom [底菜] - 2/3 cup of carrot - 2/3 cup of bean sprout - 2/3 cup of shredded cabbage - 2/3 cup of celery - 1/2 tsp of salt or to taste Ingredients for the spicy broth - 3 tbsp of oil - 4 slices of ginger - 4 cloves of garlic, roughly minced - 4 pieces of the white part of spring onion - 2 tsp of Sichuan peppercorn - 3 tbsp of Sichuan Dou Ban Jiang [Amazon Link: https://amzn.to/2Dnoj6j] - Few pieces of Chinese pickled chili, finely diced (optional) - 1.5 tsp of chili flake (adjust the heat level to your own preference) [Amazon Link: https://amzn.to/2GCEhLt] - 2.5 cups of water or beef stock Ingredients to add at the end - Dao Kou La Jiao [刀口辣椒] - 2 tsp of toasted sesame seeds [Amazon Link: https://amzn.to/2VJfZ7K] - 3 tbsp of minced garlic - 3 tbsp of hot oil to pour on the top - Cilantro and scallion for garnish MARINATING THE BEEF - Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well. - Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid. - Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, the aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes. MAKING THE DAO KOU LA JIAO刀口辣椒 - Add 2 tbsp of oil to the wok, 1 tbsp of Sichuan peppercorn and, 2/3 cup of dry hot chilies. Keep the flame on medium-low and we gonna stir this for a minute. You don’t want to burn it or else it will bring a bitter taste. - Once you see some of the chilies have a slightly dark red color, that means it is close to getting burned. Turn off the heat and tilt the wok. - Take the chilies and Sichuan peppercorns out. There will be some oil left in the wok. Just leave it there. We gonna use it to cook the vegetables later. - Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside. PREPARE THE DI CAI [底菜]. - In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside. MAKING THE SPICY BROTH TO POACH THE BEEF - Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water. - Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes. - Add in the marinated beef. Stir it gently. Make sure they don’t stick to each other. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before. - Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.