Fish-Fragrant Beef Brisket
Cut beef into cubes, first boiled then steamed, and finished with a fish-fragrant sauce made from doubanjiang (broad bean paste) and sweet-and-sour seasoning.
Ingredients
Beef (brisket or shank portion, sliced)
500 g
Scallion and ginger (for boiling the beef)
a pinch
Sichuan peppercorns
1/2 tbsp
Scallions
2
Cooking wine
1 tbsp
Light soy sauce
3 tbsp
Sugar
1 tsp
Spice mix (made with oil, minced ginger, minced garlic, chili bean paste, sugar, vinegar, cornstarch, minced scallion)
1 portion
Carrots (cut into small diamond shapes, deep-fried)
2
Seasonal vegetables (stir-fried for garnish)
300 g
Instructions
1
Initial Boiling and Slicing
Place the whole piece of beef in a pot with water, scallion and ginger, boil for 1 hour, then take out. Let it cool, then cut into slices 2.5 cm wide, 5 cm long and 0.5 cm thick, and arrange neatly in a bowl.
2
Seasoning and Steaming
Heat oil in a wok, stir-fry Sichuan peppercorns, scallions and ginger slices until fragrant. Add cooking wine, soy sauce, sugar and 1 cup of the remaining broth from boiling the beef, bring to a boil for 2 minutes, then strain. Pour all the mixture over the arranged beef in the bowl, and steam for about 1 hour until the beef is fully cooked.
3
Adding Carrots
Cut the carrots into small diamond shapes, deep-fry for 1 minute, then place on top of the beef and steam together.
4
Making Fish-Fragrant Sauce
Heat oil in another wok, stir-fry minced ginger, minced garlic and chili bean paste. Pour in all the steamed broth from the previous step, add sugar and vinegar, bring to a boil, then thicken with cornstarch slurry. Sprinkle with minced scallion, drizzle with 1 tbsp of oil (this is the fish-fragrant sauce).
5
Finishing
Pour the sauce over the beef plated upside down on a plate (place stir-fried seasonal vegetables on the side of the plate for garnish) and serve.
