Boiled Beef In Spicy Szechuan Sauce Recipe

Slice and tenderize

If not pre-sliced, freeze flank steak for 20–30 minutes until slightly firm, then slice thinly across the grain (2–3 mm). Lightly season the slices with 1/4 tsp salt and set on a plate, covering to keep moist.

Make the aromatic broth

In a large shallow pot (wide enough to lay slices in a single layer), combine beef broth, 1 cup cold water, smashed ginger, smashed garlic, Sichuan peppercorns, star anise, Shaoxing wine and 1 tsp salt. Bring to a gentle simmer over medium heat; then reduce to low so the broth is at a steady barely-audible simmer (about 180–190°F / 82–88°C). Simmer the aromatics for 8 minutes to infuse flavor.

Poach the beef

Using tongs or chopsticks, separate the beef slices and briefly swish each slice in the simmering broth until it changes color and is just cooked through — about 20–40 seconds per thin slice depending on thickness. Do not overcrowd; work in batches. Transfer poached slices to a warm shallow serving bowl or plate, leaving the infused broth in the pot for vegetables and sauce.

While poaching, whisk together the Szechuan Spicy Sauce ingredients: doubanjiang, chili oil, light soy sauce, black vinegar, sugar, sesame oil, and optional chili flakes in a small bowl until smooth.

In a separate small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Set aside.

Once the beef is mostly poached and removed, bring the infused broth back to a gentle simmer. Stir the prepared sauce into the simmering broth. Taste and adjust for salt, soy, or vinegar balance.

Add the cornstarch slurry to the simmering sauce while stirring; simmer 1 minute until slightly thickened to coat the back of a spoon. Turn off heat and stir in 1 tsp sesame oil.

Return the broth/sauce to a gentle simmer. Add the napa cabbage and celery to the pot and blanch for 30–45 seconds until just tender-crisp.

Add the bean sprouts and blanch 15–20 seconds until warmed but still crunchy. Remove vegetables with a slotted spoon and arrange them around and over the plated beef slices.

Pour the hot spicy broth/sauce over the beef and vegetables so they are lightly submerged and evenly coated. If you prefer more liquid, pour in an extra 1/2 cup warm broth.

Sprinkle sliced scallions, chopped cilantro (if using) and toasted sesame seeds over the bowl.

Heat 2 tbsp neutral oil or scallion oil until shimmering but not smoking, then carefully pour the hot oil in a thin stream over the scallions to bloom the aroma (optional but recommended).

Garnish with a light dusting of ground white pepper and an extra drizzle of chili oil if you want more heat. Serve immediately while hot with steamed rice or noodles.