Yunnan mala beef
Chinese Cooking Demystified · ♥ 2.7K likes · 48K views · 10 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g beef loin
Thinly slice the beef loin and put it in a big bowl.
Toast the whole Sichuan peppercorns over a medium-low flame about two minutes, then grind them.
- 2 tsp Sichuan peppercorn
- 2 tsp red fragrant chili
- ½ tsp salt
Marinate the beef with the ground Sichuan peppercorn, red fragrant chili, salt, chicken bouillon powder, white pepper, dark soy sauce, soy sauce and dark brown sugar, and mix it really well.
- ¼ tsp chicken bouillon powder
- ¼ tsp white pepper
- ¼ tsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp dark brown sugar
- 10 g dried chilies
- 2 inches ginger
- 3 whole scallions
- 1 tbsp oil
Add the snipped dried chilies, sliced ginger and scallion whites, cover generously with about a tablespoon of oil and leave to marinate at least 30 minutes, or from morning to dinner, or overnight.
- ½ cup oil
Heat half a cup of oil in a hot wok with the optional star anise and caoguo over a medium-high flame until the spices bubble, around 140C.
- 2 whole star anise
- 1 whole caoguo
Add the beef and fry patiently about five minutes until the beef begins to dry up and the oil turns clear again, then take it out into a mixing bowl.
- 2 tsp toasted sesame seeds
- ¼ tsp MSG
Sprinkle the toasted sesame seeds and MSG over the beef.
Finishing with chili oil
- 2 tbsp chili flakes
Reheat the oil to about 160 degrees Celsius, shut off the heat, drop in the chili flakes and pour the hot chili oil over the beef; mix and serve in a shallow bowl.