Sichuan-style Poached Beef With Pepper And Chilli Recipe

Slice and Marinate

Freeze the beef for 20–30 minutes until slightly firm (this makes thin slicing easier). Slice across the grain into 1/16–1/8 inch (1.5–3 mm) thin slices. Put the beef in a bowl and add egg white, cornstarch, 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1/4 tsp white pepper and 1/4 tsp salt. Mix thoroughly until each slice is lightly coated and glossy. Refrigerate 15–30 minutes while preparing the broth. The cornstarch and egg white give the beef a silky texture when poached.

Prepare Broth

In a medium saucepan or wok, combine 4 cups chicken stock, sliced ginger, smashed garlic, 1 tsp toasted Sichuan peppercorns and 6 halved dried chilies. Add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1/2 tsp sugar and 1/2 tsp salt. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer 8–10 minutes to infuse aromatics; do not boil vigorously, as aggressive boiling will agitate the meat pieces later.

Clarify and Adjust

Taste the broth and adjust seasoning: add a pinch more salt or a splash more soy if needed. Keep the broth at a bare simmer (small bubbles just breaking the surface). If you prefer a clearer broth, strain out the solids into another pot and return the liquid to the pan; otherwise leave aromatics in place for flavor.

Prepare the vegetables while the broth simmers. Blanch the Napa cabbage or bok choy and bean sprouts in boiling water for 30–60 seconds until bright and slightly tender, then drain and arrange in a shallow serving bowl to form a bed for the poached beef. This keeps the beef warm and provides texture contrast.

Poach the Beef

Raise the broth to a gentle simmer. Using tongs or chopsticks, fan out the marinated beef slices and add them in small batches (do not overcrowd) to the simmering broth. Stir gently once to separate slices. When the slices turn opaque and just cooked through (about 30–45 seconds for very thin slices, up to 1 minute for slightly thicker), immediately transfer them with a slotted spoon to the vegetable bed or a serving bowl. Repeat until all beef is cooked, keeping broth at a low simmer between batches.

Arrange

Once all beef is on the vegetable bed, pour a small ladle (about 1/3 cup) of the hot flavored broth evenly over the beef to keep it moist and infuse extra flavor.

Make the Aromatic Oil

In a small saucepan, add 1/2 cup vegetable oil, 1 tsp whole Sichuan peppercorns (for oil) and warm over medium-low heat until the peppercorns sizzle gently (about 2–3 minutes). Remove from heat and let steep 2 minutes. Strain out the whole peppercorns if desired, or leave them in. Stir in minced garlic and ginger (they will sizzle when you pour oil) and allow residual heat to mellow them—if you prefer, briefly return the pan to very low heat for 15–20 seconds to release aroma but do not burn. Let the oil cool slightly (~1–2 minutes) so it is hot but not smoking.

Finish the Dish

Over the arranged beef, sprinkle the white parts of the scallions, minced garlic/ginger if not already in oil, chopped toasted nuts and crushed sesame seeds. Spoon 2 tbsp toasted chili oil evenly over the meat. Drizzle 1 tsp light soy sauce, 1 tsp black vinegar (optional), 1/2 tsp white sesame oil, and a light dusting of freshly ground white pepper. Carefully pour the hot aromatic oil over the toppings to sizzle the aromatics and release fragrance (you should hear a brief sizzle). The hot oil will bloom the chili oil and release the peppercorn aroma. Taste and add salt to taste if needed. Scatter the green parts of the scallions and cilantro leaves on top as a fresh finish.

Serve immediately with steamed rice. The beef should be tender and silky with a fragrant numbing heat from Sichuan pepper and chili. Leftovers can be stored covered in the refrigerator for 1–2 days, but textures are best fresh.