Beef cubes simmered low and slow in a deep sauce of doubanjiang, Sichuan peppercorns, and warm spices. Lingering heat, a rich, glossy sauce, and melt-in-the-mouth meat.
Ingredients
- 800 g Beef chuck
- as needed Water
- 3 tbsp Pixian chili bean paste (doubanjiang)
- 1 tbsp Sichuan peppercorns
- 10 pieces Sichuan dried red chilies
- 30 g Fresh ginger
- 4 cloves Garlic
- 2 pieces Scallion
- 2 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 3 tbsp Chinese cooking wine (Shaoxing)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 1 pinch Fennel seeds
- 3 tbsp Neutral oil (sunflower)
- 1 tbsp Rock sugar (or brown sugar)
- 500 ml Beef broth
- 1 bunch Fresh cilantro
Method
- Cut the chuck into even cubes. Submerge them in cold water, bring to a boil, skim carefully, and drain as soon as scum stops forming.
- Heat the neutral oil in a Dutch oven over medium heat. Sauté the star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns until fragrant.
- Add the doubanjiang and sugar. Stir until the oil turns bright red and the paste smells toasted.
- Add the sliced ginger, minced garlic, scallion segments, and whole dried chilies. Sauté until highly fragrant.
- Stir in the beef cubes. Sear them on all sides so they are well coated with the paste.
- Deglaze with the Shaoxing wine, then add the light and dark soy sauces. Let the liquid reduce by half.
- Pour in enough hot broth to just cover the meat. Bring to a boil, skim one last time, and cover.
- Simmer over very low heat until the beef is easily pierced with a fork and the collagen has thickened the liquid.
- Uncover at the end of cooking and increase the heat to reduce the sauce until it is glossy and coats the back of a spoon.
- Garnish with chopped cilantro and scallion greens, and serve hot straight from the pot.
Nutrition
Per serving
- Energy
- 465.7 kcal
- Protein
- 45.69 g
- Carbohydrate
- 13.81 g
- Fat
- 25.19 g
- Fibre
- 4.52 g
- Calcium
- 54.81 mg
- Iron
- 1.1 mg
- Magnesium
- 27.33 mg
