Sichuan Boiled Beef
Thin beef slices poached in a fiery doubanjiang broth and served over a bed of lettuce — savory, fresh, and numbing-hot.
Ingredients
beef (sliced)
400 g
lettuce (washed and torn)
300 g
garlic sprouts (cut into segments)
50 g
scallion (sliced)
1
ginger (sliced)
1 small piece
garlic (sliced)
5 cloves
dried chili peppers (cut into segments)
10
cooking oil
10 g
soy sauce
3 tsp
cooking wine
3 tsp
doubanjiang (chili bean paste)
3 tsp
fine salt
1 tsp
MSG
1/2 tsp
cornstarch
to taste
Instructions
1
Prep
Slice the beef and toss with a pinch of salt, cooking wine, and cornstarch to coat. Wash and tear the lettuce into pieces, briefly blanch in water, then scoop out and line the bottom of a serving bowl. Cut the garlic sprouts into segments. Slice the scallion, ginger, and garlic. Cut the dried chili peppers into segments.
2
Make the broth
Heat the cooking oil, add the doubanjiang, scallion, ginger, garlic, and dried chili peppers, and stir-fry until fragrant. Pour in the cooking wine and soy sauce, add a large bowl of boiling water, simmer briefly, and skim out the solids from the doubanjiang.
3
Cook the beef
When the soup returns to a boil, slide in the beef slices along with the garlic sprouts, salt, and MSG. Once the liquid comes back to a boil, immediately pour everything over the lettuce in the bowl and serve.
