Sichuan spicy and numbing beef, oil-velveted
Souped Up Recipes · ♥ 3.4K likes · 47.9K views · 7 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- beef
Cut the beef into chunks and slice one eighth of an inch thick.
- ¼ tsp salt
- ¼ tsp ground white pepper
- ¼ tsp garlic powder
- 1 tbsp soy sauce
- 1 whole egg white
Marinate with the salt, white pepper, garlic powder, soy sauce and the egg white and mix for a few minutes.
- 2½ tbsp cornstarch
- 2 tbsp water
Mix the cornstarch with the water until no lumps, pour into the beef and stir until fully absorbed.
- 2 tbsp oil
Drizzle in a couple tablespoons of oil and mix to coat so the slices do not stick together.
The cornstarch slurry coating
- 1½ cup oil
Heat 1.5 cups of oil to 320F, not hotter, since this is not deep frying and browning would ruin the silky texture.
Pass the beef through the oil and take it out as soon as the slices just change color, then drain well in a sieve.
- bean sprouts
Stir fry a bunch of bean sprouts in the same wok over medium heat until just wilted and spread them on a serving plate as a bed.
- 2 tbsp oil
- 4 cloves garlic
- 1–2 tbsp red pepper flakes
Add about two tablespoons of oil to the wok with the crushed and diced garlic and the red pepper flakes.
Add the doubanjiang and stir over low heat until fragrant.
- 1 tbsp Sichuan dou ban jiang
- 5 whole Thai bird eye chilies
- 2 whole green chili peppers
- 3 oz celery stalks
Return the beef, add the bird eye chilies, the diced green chilies and the celery, and stir over medium heat a couple of minutes.
- ½ tbsp Sichuan peppercorn powder
Add the Sichuan peppercorn powder, toss until everything is mingled, and serve over the bean sprouts.