Spicy Sichuan beef, also known as “麻辣牛展” (má là niú zhǎn) in Chinese, is a popular dish from the Sichuan province known for its bold flavors and fiery spices. In this article, we will present a traditional recipe for preparing this delectable Chinese dish.
Ingredients:
- 500g beef (sirloin or flank steak), thinly sliced
- 2 tablespoons vegetable oil
- 3-4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2-3 green onions, chopped
- 1 tablespoon Sichuan peppercorns
- 2-3 dried red chilies
- 2 tablespoons doubanjiang (broad bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 teaspoon sugar
- 1 cup beef broth
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Salt to taste
- Fresh cilantro for garnish
Instructions:
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Marinate the beef slices with a tablespoon of soy sauce and a teaspoon of cornstarch. Set aside for 15-20 minutes.
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Heat the vegetable oil in a wok or large skillet over high heat. Add the Sichuan peppercorns and dried red chilies, and stir-fry until fragrant, taking care not to burn them.
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Add the minced garlic, ginger, and green onions to the wok, and stir-fry for a minute until aromatic.
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Push the aromatics to the side of the wok, and add the doubanjiang to the center. Stir-fry the doubanjiang until the oil turns red and the aroma is released.
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Add the marinated beef to the wok, and stir-fry until the beef is just cooked through.
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Pour in the Chinese cooking wine and beef broth. Add the sugar and salt to taste. Bring the mixture to a simmer.
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Stir in the cornstarch slurry to thicken the sauce. Continue to cook until the sauce coats the back of a spoon.
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Transfer the spicy Sichuan beef to a serving dish, garnish with fresh cilantro, and serve hot with steamed rice.
This spicy Sichuan beef dish is known for its numbing and spicy flavors, making it a favorite among lovers of Sichuan cuisine. Enjoy the bold and aromatic taste of this classic Chinese dish!