Seven Flavor Beef Recipe

Slice and Marinate

Trim any excess fat from the beef and slice thinly across the grain into 1/8–1/4-inch slices. Place the sliced beef in a bowl. Add 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tbs vegetable oil, 1 tsp sugar and 1 tsp white pepper. Toss thoroughly so each slice is coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare aromatics and spices

While the beef marinates, mince the garlic, julienne the ginger, and slice the scallions separating whites from greens. Halve the dried chilies (remove seeds if you prefer less heat). Lightly crush the star anise and measure the Sichuan peppercorns, cinnamon stick and bay leaf so they are ready.

Make the sauce mixture

In a small bowl combine 2 tbs hoisin, 1 tbs oyster sauce, 1 tbs black or rice vinegar, 1 tbs light brown sugar, 1 tsp chili bean paste, 1 tsp sesame oil and 1 cup water or low-sodium chicken stock. Stir until the sugar mostly dissolves. Set aside.

Bloom whole spices

Heat a wok or large skillet over medium heat. Add 2 tbs cooking oil and, when shimmering, add the Sichuan peppercorns, star anise, cinnamon stick and bay leaf. Toast for 20–30 seconds until fragrant but not burned. Remove the toasted whole spices and bay leaf to a small bowl to infuse the oil lightly; leave the oil and any released aromatics in the pan.

Sear aromatics

Increase heat to medium-high. Add the white parts of the scallions, minced garlic, julienned ginger and dried chilies to the flavored oil. Stir-fry for 30–45 seconds until fragrant and the garlic begins to color. Be careful not to burn the garlic.

Push the aromatics to the side of the wok, add the marinated beef in a single layer (work in batches if necessary). Spread the beef so it has good contact with the hot surface and let it sear undisturbed for 30–45 seconds, then stir-fry until just browned but still tender, about 1–2 minutes more depending on thickness.

Combine sauce and finish

Return any reserved toasted whole spices to the pan (optional for extra aroma), then pour the prepared sauce mixture into the wok. Stir quickly to combine, scraping any browned bits. Bring to a simmer and cook for 1–2 minutes until the sauce slightly reduces and thickens (the cornstarch in the marinade will help the sauce cling to the beef). Taste and adjust seasoning: add a splash more soy if needed or a pinch of sugar if you prefer sweeter. Turn off heat and drizzle 1 tsp sesame oil over the finished beef.

Transfer the Seven Flavor Beef to a serving platter. Scatter the sliced scallion greens and chopped cilantro over the top. Sprinkle with toasted sesame seeds. Serve immediately with steamed rice or noodles.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.