Sichuan Mala Beef
Easy Sichuan Mala beef
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1500 g beef tenderloin or shank
- 2 scallions
- 2 chunks ginger
- 1 tbsp. cooking wine
- 50 g chili pepper (I use a mix of long red ones and hotter small ones)
- 2 star anise
- 1 inch Chinese cinnamon
- 2 tbsp. Sichuan peppercorn (, a mixture of red and green)
- 1 tbsp. white peppercorn
- 2 bay leaves
- 2 cloves
- 1 Amomum tsao-ko
- 1 small piece Tangerine Peel
- 1 tbsp. toasted sesame seeds
- 1-2 tbsp. toasted peanuts
- 3 cups oil
- 3-5 tbsp. spice mix
- 1 tbsp. doubanjiang ( , adding the color and flavor)
- 1 tsp. salt
- 1/2 tsp. sugar
- 1 tbsp. light soy sauce
Instructions
- 1
Remove the fat part and fascia off and then cut the beef into larger chunks. Transfer to a wok with water, add ginger, cooking wine and scallion. Bring to a boiling and then remove the floats. Cover the slow down the fire to cook for 30 minutes until the beef is completely cooked.
- 2
Transfer out and drain completely. Cut the beef into strips around 1cm wide and 5-8 cm long.
- 3
Add 3 cups of oil in wok, fry the beef strips until darkened (remove the water content). Remove extra oil and keep half of the oil.
- 4
Fry doubanjiang until aromatic with slow fire and then return beef strips in. Add chili powder, barbecue mix , salt and sugar. Mix well.
- 5
Drizzle some light soy sauce and cooking wine over wok. And finally sprinkle some sesame seeds. Let it cool down before serving. Best flavors coming in the next day.