Sichuan poached beef
Souped Up Recipes · ♥ 8.1K likes · 232.8K views · 11 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g beef
Trim the silver skin from the beef and slice it 3mm thick.
Blend the garlic, ginger, spring onion whites and a quarter cup of water, then strain out the solids to make aromatic water.
- ¾ tsp salt
- ¼ tsp baking soda
- 2 cloves garlic
- 2 slices ginger
- 3 pieces white part of spring onion
- ¼ cup water
Marinate the beef with the salt and baking soda.
Mix the aromatic water into the beef in one direction by hand until all the liquid is absorbed; do not use a whisk or chopsticks, they break the meat.
- 1 whole egg white
Add the egg white and keep mixing in one direction.
- 1 tbsp water
- 1 tbsp cornstarch
Mix the cornstarch and water, add it to the beef, and massage a further 3 minutes until the meat feels velvety.
- 2 tbsp oil
- 1 tbsp Sichuan peppercorn
- ⅔ cup dry hot chilies
Put 2 tablespoons of oil in the wok, add the Sichuan peppercorn and dry chilies to cold oil, and stir on medium low for under a minute until fragrant; stop before they burn or they turn bitter.
When some chilies darken to slightly dark red, turn off the heat, tilt the wok and take them out, leaving the oil behind.
- 1 pieces celery
Roughly chop the chilies into one inch pieces on a big cutting board and finely dice the peppercorns; set this dao kou la jiao aside.
Shred the celery and carrot, slice the cabbage thinly, leave the bean sprouts whole.
- cabbage
- carrot
- bean sprouts
- ½ tsp salt
In the same wok with no extra oil, toss all the vegetables on high heat for a minute so they stay crunchy, season with about half a teaspoon of salt, and set them aside for the bottom of the bowl.
- 3 tbsp oil
- 4 slices ginger
- 4 pieces white part of the spring onion
- 4 cloves garlic
- 2 tsp Sichuan peppercorn
- 3 tbsp Sichuan dou ban jiang
- 1½ tsp chili flake
- Chinese pickled chilies
Add 3 tablespoons of oil to the same wok, then the ginger, spring onion whites, minced garlic, Sichuan peppercorn, dou ban jiang, chili flake and pickled chilies, and stir on low for a minute until fragrant.
- 2½ cup beef stock
Pour in the beef stock, cover and bring to a boil, then taste and adjust the salt.
Skim the Sichuan peppercorns off the top with a sieve; optional, but it makes the dish easier to eat.
Add the marinated beef, stir gently so the slices do not stick, turn the heat to maximum and bring to a full boil so the meat is cooked through.
Turn off the heat and pour the whole wok over the vegetables in the serving bowl.
Pouring on the smoking-hot oil
Sprinkle over the dao kou la jiao, the sesame seeds and the diced garlic, then heat 3 tablespoons of oil to smoking hot and pour it over the top.
- 2 tsp sesame seeds
- diced garlic
- 3 tbsp oil
- cilantro
- green onion
Finish with cilantro and green onion.