Sichuan Twice Cooked Beef Recipe
Ingredients: beef, brisket or stew meat, water, ginger, crushed, scallions, star anise · 90 min cook time · 450kcal · ~₩13,350
Ingredients
500g beef, brisket or stew meat, 2liters water, 45g ginger, crushed, 45g scallions, 2pieces star anise, 3pieces dried red chilies, 1.5Tbsp whole Sichuan peppercorns, 1tsp salt, 100g garlic shoots, 8pieces dried red chilies, shredded and seeded, 1Tbsp Sichuan dou ban jiang, 1Tbsp oyster sauce, 1Tbsp soy sauce, 5cloves garlic, diced, 1inch ginger, smashed and diced, 1piece small green chili pepper, 1piece small red chili pepper, 3Tbsp oil, 3Tbsp water or beef broth
Instructions
1. Cut 500g (1.1 pound) of beef (brisket or stew meat) into big chunks and place it in a stockpot with 2 liters (8½ cups) of water. Turn the heat to medium and bring to a boil uncovered.
2. Once it comes to a boil, skim off all the scum using a fine sieve. This helps to get rid of the gamey beefy flavor, so the soup will come out with a clean look and taste.
3. Add 30-45g (about 2-3 inch) of crushed ginger, 45g (about 3) scallions (tied into knots), 1.6g (2) star anise, 1.5g (3) dried red chilies, 3g (1.5 Tbsp) whole Sichuan peppercorns, and 5.7g (1 tsp) of salt. Turn the heat to the lowest and let it simmer for 1 to 1.5 hours.
4. The beef is done when chopsticks go through easily but it's still firm enough not to fall apart when sliced. Remove the beef from the pot and let it cool.
5. Remove the aromatics from the braising broth and strain the broth. The broth can be used for hearty soups.
6. Prepare 100g (about 4) garlic shoots by dicing them into 1.5-inch stalks, separating the green and white parts. You can substitute with scallions or leeks if garlic shoots are unavailable.
7. Cut 4g (8) dried red chilies into short pieces using kitchen scissors. Shake them around to separate the seeds, then remove the seeds.
8. Prepare 15g (about 5 cloves) of diced garlic, 15g (about 1 inch) of smashed and diced ginger, 30g (about 1) small green chili pepper, and 30g (about 1) small red chili pepper, cut into bite-sized pieces.
9. Slice the cooled beef thinly. You should have roughly 350g of cooked beef from the initial 500g.
10. Turn the heat to high and heat the wok until smoking hot. Add 2-3 Tbsp of oil and swirl it around to create a non-stick layer.
11. Toss in the dried red chilies, diced garlic, ginger, and the white parts of the garlic shoots. Stir for a minute.
12. Switch the heat to medium-low. Add 1 Tbsp of Sichuan dou ban jiang, 1 Tbsp of oyster sauce, and 1 Tbsp of soy sauce. Stir continuously until the dou ban jiang releases its rich aroma and red oil.
13. Add the beef slices and pour in 2-3 Tbsp of water or beef broth to help the flavor infuse into the meat. Stir-fry for 2-3 minutes until the beef is reheated.
14. Add the green and red chili peppers and the green parts of the garlic shoots. Give everything a final mix and serve.
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