川辣牛背筋 Sichuan Spicy Beef Recipe
Make 川辣牛背筋 Sichuan Spicy Beef Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Spices and Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Thinly slice the beef shank against the grain into strips approximately 1/4 inch thick. Mince the garlic and ginger, and chop the green onions into small pieces, separating the white parts from the green.
- 2
Soak the Dried Chilies
Soak the dried red chilies in hot water for about 10 minutes to soften them. After soaking, drain and chop them into small pieces.
- 3
Toast the Sichuan Peppercorns
In a dry skillet over medium heat, toast the Sichuan peppercorns for about 2 minutes until fragrant. Remove from heat and crush them lightly with a mortar and pestle or the back of a spoon.
Cooking
- 4
Cook the Beef
In a large pot, bring water to a boil. Add the sliced beef and blanch for about 2-3 minutes. Remove the beef from the pot and drain.
- 5
Sauté the Aromatics
In a large pan, heat the chili oil over medium-high heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1-2 minutes until fragrant.
- 6
- 7
Simmer
Reduce heat to medium and let it simmer for about 15 minutes, stirring occasionally. If it looks too dry, add a splash of water.
- 8
Finish with Sesame Oil
Once the beef is tender and the sauce is thickened, drizzle with sesame oil and stir in the green parts of the green onions. Cook for an additional minute.