Spicy Beef
A savory and aromatic Sichuan-style beef dish made with beef short ribs, spicy bean paste, and a blend of aromatic spices, slow-cooked to perfection in a thermal cooker.
Story
This Spicy Beef recipe features tender beef short ribs braised with a rich blend of Sichuan spices, including star anise, Sichuan peppercorns, and dried chilies. The use of a thermal cooker (or slow cooker method) ensures the meat becomes incredibly tender while absorbing the deep flavors of the Pixian bean paste and aromatics.
Ingredients
Beef short ribs
1 piece
Salt
to taste
Pixian bean paste
to taste
Dark soy sauce
to taste
Light soy sauce
to taste
Star anise
to taste
White sugar
to taste
Bay leaves
to taste
Sichuan peppercorns
to taste
Dried hawthorn
to taste
Ginger
to taste
Garlic
to taste
Tsao-ko (Black cardamom)
to taste
Dried red chilies
8
Onion
1
Green onions
2 stalks
Instructions
1
Step 1
Prepare the beef short ribs and place them on a plate.
2
Step 2
Place the ingredients (green onions, garlic, onion, ginger, dried chilies, dried hawthorn, Sichuan peppercorns, bay leaves, tsao-ko, star anise) on a plate for later use.
3
Step 3
Place all the seasonings (white sugar, dark soy sauce, light soy sauce, Pixian bean paste, salt) together.
4
Step 4
Cut the beef into large chunks.
5
Step 5
Dice the onion, cut the green onions into sections, and place the bay leaves, tsao-ko, Sichuan peppercorns, and dried hawthorn into a spice bag.
6
Step 6
Place the beef chunks in a pot with cold water.
7
Step 7
Bring to a boil over high heat and continue cooking for 3-5 minutes, then remove the beef chunks from the boiling water.
8
Step 8
Drain the water and set aside.
9
Step 9
Heat oil in the wok, add diced onion, green onion sections, garlic, ginger slices, dried chilies, and star anise.
10
Step 10
Stir-fry until the diced onion becomes soft.
11
Step 11
Add the Pixian bean paste.
12
Step 12
Stir-fry over low heat until red oil appears.
13
Step 13
Add the drained beef chunks and stir-fry evenly.
14
Step 14
Pour in an appropriate amount of light soy sauce.
15
Step 15
Pour in an appropriate amount of dark soy sauce.
16
Step 16
Add a small spoon of white sugar.
17
Step 17
Add an appropriate amount of water.
18
Step 18
Put in the spice bag.
19
Step 19
Place the beef chunks and soup into the inner pot of the thermal cooker.
20
Step 20
Bring to a boil over high heat and cook for another 15 minutes.
21
Step 21
Place the inner pot into the outer pot of the thermal cooker, cover with the lid, and simmer for about an hour. Season with salt before serving.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
