Sichuan-Style Boiled Beef with Chili

Name: Sichuan-Style Boiled Beef with Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 454 grams head of celery (about , stalks split lengthwise into thirds, then crosswise into 3-inch segments; 3 Tbsps fermented chili bean paste; 5 Tbsps cornstarch; 4 servings Kosher salt; 710 milliliters homemade or store-bought low-sodium chicken broth; 79 milliliters vegetable, canola, or peanut oil or lard; 1 Tbsp whole Sichuan peppercorns; 12 dried red Chinese chilis, snipped in half, seeds discarded (if hotter dish is preferred, keep the seeds); 4 scallions, white and green parts, sliced into 3-inch segments; 2 Tbsps Shaoxing wine; 2 teaspoons dark soy sauce

The recipe Sichuan-Style Boiled Beef with Chili could satisfy your American craving in approximately 45 minutes. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 335 calories, 8g of protein, and 20g of fat per serving. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. The Super Bowl will be even more special with this recipe. It works well as a rather inexpensive side dish. Head to the store and pick up chicken broth, chilis, cornstarch, and a few other things to make it today.

Instructions

Combine beef, 1/2 teaspoon kosher salt, and wine in a small bowl and mix well. Set aside.

Ingredients you will need

Kosher Salt

Beef

Wine

Equipment you will use

Bowl

In a well-ventilated room, heat 3 tablespoon of oil or lard in a wok over medium-high heat until shimmering.

Ingredients you will need

Lard

Cooking Oil

Equipment you will use

Wok

Add the chilis and Sichuan peppercorns and stir-fry until fragrant and chilis are just beginning to brown, about 30 seconds. Slide the chilies and peppercorns out into a fine mesh strainer set in a bowl. Return strained oil to the wok.

Ingredients you will need

Peppercorns

Chili Pepper

Cooking Oil

Equipment you will use

Sieve

Bowl

Wok

Allow the chilis and peppercorns to cool for 2 minutes.

Ingredients you will need

Peppercorns

Chili Pepper

Transfer to a cutting board and chop very finely with a chef's knife or cleaver. Set aside.

Equipment you will use

Cutting Board

Chefs Knife

Cleaver

Return wok to burner and heat over high heat until smoking.

Equipment you will use

Wok

Add celery and scallions, season with salt, and cook, stirring constantly, until lightly charred and tender, about 2 minutes.

Ingredients you will need

Green Onions

Celery

Salt

Transfer to a warm serving bowl.

Equipment you will use

Bowl

Heat 3 tablespoons oil in wok over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add chili bean paste and cook, stirring constantly until oil is red and fragrant, about 30 seconds.

Ingredients you will need

Chili Pepper

Cooking Oil

Add stock and dark soy sauce, season to taste with salt, and bring to a simmer.

Ingredients you will need

Dark Soy Sauce

Stock

Salt

Combine cornstarch with 5 tablespoons cold water and mix with a fork.

Ingredients you will need

Corn Starch

Water

Pour over beef and stir to coat beef in mixture.

Ingredients you will need

Beef

Increase heat to high. When sauce reaches a vigorous boil, drop in beef slices one at a time. When the sauce to returns to a boil, use a pair of chopsticks to separate slices. Simmer until beef is just cooked, about 1 minute after returning to a boil.

Ingredients you will need

Sauce