Mala Beef
Ingredients: Beef loin, Green Sichuan peppercorn powder, Red fragrant chili (Gochugaru or Kashmiri), Salt, Chicken bouillon powder · 90 min cook time · 650kcal · ~₩15,400
Ingredients
500g Beef loin, 2teaspoons Green Sichuan peppercorn powder, 2teaspoons Red fragrant chili (Gochugaru or Kashmiri), 0.5teaspoon Salt, 0.25teaspoon Chicken bouillon powder, 0.25teaspoon White pepper, 0.25teaspoon Dark soy sauce, 1tablespoon Soy sauce, 1tablespoon Dark brown sugar, 10g Dried chilies, 2inches sliced Ginger, 3stalks Scallions (white parts), 1tablespoon Oil, 0.5cup Oil (for frying), 2pieces Star anise, 1piece Caoguo (Chinese black cardamom), 2teaspoons Toasted sesame seeds, 0.25teaspoon MSG, 2tablespoons Chili flakes
Instructions
1. Thinly slice 500g of beef loin into 3mm slices. Picanha is a great option for this application outside of China.
2. In a bowl, add the sliced beef. For the marinade, add 2 teaspoons of green Sichuan peppercorn powder (or quickly toast whole green/red Sichuan peppercorns for 2 minutes over medium-low flame and grind them), 2 teaspoons of red fragrant chili (like Gochugaru or Kashmiri), 0.5 teaspoon salt, 0.25 teaspoon chicken bouillon powder, 0.25 teaspoon white pepper, 0.25 teaspoon dark soy sauce, 1 tablespoon soy sauce, and 1 tablespoon dark brown sugar. Mix well.
3. Add about 10g of dried chilies snipped into sections, 2 inches of sliced ginger, and the white parts of 3 scallions to the beef. Coat generously with about 1 tablespoon of oil. Leave to marinate for at least 30 minutes, or up to overnight.
4. Add 0.5 cup of oil to a hot wok along with an optional 2 star anise and 1 Caoguo (Chinese black cardamom). Heat over a medium-high flame until the spices start to bubble, around 140°C.
5. Add the marinated beef to the hot oil. Patiently fry until the beef starts to dry up and the oil becomes clear again, about 5 minutes.
6. Remove the beef from the wok and transfer it to a mixing bowl.
7. Sprinkle 2 teaspoons of toasted sesame seeds and 0.25 teaspoon of MSG over the beef.
8. Reheat the oil in the wok until it reaches about 160°C. Shut off the heat. Dump in 2 tablespoons of chili flakes, then immediately transfer all the hot chili oil onto the beef.
9. Mix well and toss it in a shallow bowl to serve.
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