Slow-Simmered Sichuan Beef
Fork-tender beef chunks bathed in a scarlet, aromatic broth. This one-pot staple coaxes out the signature málà balance—numbing peppercorns meeting smoky dried chilies—through a long, gentle braise.
Story
Ideal for spooning over steamed rice on chilly evenings, this recipe transforms tougher cuts into succulent morsels. The secret lies in patient simmering that allows the whole spices to release their fragrance without turning bitter.
Ingredients
Beef chuck or brisket, cut into 2-inch chunks
1.1 lb (500g)
Neutral cooking oil
3 tbsp
Scallions, halved
3
Garlic cloves, smashed
4
Yellow onion, quartered
1 medium
Fresh ginger slices
3
Dried red chilies
8–10
Sichuan peppercorns
1 tsp
Bay leaves
2
Star anise
3
Black cardamom pod
1
Light soy sauce
2 tbsp
Dark soy sauce
1 tbsp
Shaoxing cooking wine
2 tbsp
Sugar
1 tsp
Salt
to taste
Instructions
1
Sear the beef
Pat the beef cubes completely dry—moisture is the enemy of browning. Heat 2 tablespoons of oil in a heavy Dutch oven over high heat until nearly smoking. Working in batches, sear the beef until deeply caramelized on all sides, about 3 minutes per side. Transfer to a plate.
2
Toast the aromatics
Reduce the heat to medium. Add the remaining oil, then the dried chilies, Sichuan peppercorns, star anise, bay leaves, and black cardamom. Toast for 30 seconds until fragrant. Add the garlic, ginger, onion, and scallions; cook until softened, about 2 minutes.
3
Simmer the braise
Return the beef and any accumulated juices to the pot. Pour in the light and dark soy sauces, cooking wine, and sugar. Add enough water to cover the meat by one inch. Bring to a boil, then immediately reduce to a gentle simmer.
4
Finish and serve
Cover and cook for 40–45 minutes, stirring occasionally, until the beef yields easily to a fork. Taste and adjust salt. Fish out the whole spices if desired. Serve hot over steamed rice, spooning the glossy sauce over the top.
