Mala Beef Shreds (Spicy Sichuan Beef Strips)
Cook the beef until done, shred it, and fry dry. Toss with mala seasoning until the moisture is absorbed, yielding dry, fragrant, spicy-numbing shredded beef.
Ingredients
Beef (cut into fist-sized chunks)
to taste
Ginger (sliced)
to taste
Oil (use a generous amount)
to taste
Minced ginger
to taste
Chili powder
to taste
Water (enough to cover the beef shreds)
to taste
Soy sauce
to taste
Salt
to taste
Sugar
a pinch
Toasted sesame seeds
to taste
Sichuan peppercorn powder
to taste
Instructions
1
Boil the Beef
Place the beef chunks in a pot and cover with water. Add the sliced ginger to remove the gamey smell, then cook until the meat is no longer pink (no traces of blood). Remove and drain.
2
Shred the Beef
Once the beef has cooled, cut it into strips about the thickness of a little finger.
3
Fry the Beef Shreds
Heat a generous amount of oil in a wok, add the beef shreds, and fry until the surface turns lightly golden. Remove and drain the oil.
4
Stir-Fry and Season
Pour out most of the oil, leaving only a little in the wok. Add the minced ginger and chili powder and stir-fry until fragrant, then toss in the fried beef shreds.
5
Reduce the Sauce
Pour in enough water to cover the beef shreds, then add soy sauce, salt, and a pinch of sugar. Cook, stirring frequently to prevent burning, until all the liquid has evaporated.
6
Plate and Serve
Transfer the beef shreds to a serving plate, sprinkle with toasted sesame seeds and Sichuan peppercorn powder, let cool completely, and serve.
