Spicy Sichuan Beef
Korean-style spicy beef made with beef rump tip, steamed until tender, deep-fried dry, then braised and reduced to a glaze. Spicy, aromatic, and crisp.
Ingredients
Beef rump (tenderloin strip meat, cut into two neat pieces)
500 g
Soybean oil (75 g actually used)
500 g
Large green onion (peeled, washed, halved lengthwise, cut into sections)
50 g
Ginger (cut into slices)
25 g
Fine salt
20 g
Soy sauce
20 g
Cooking wine
15 g
Sugar
25 g
Sichuan peppercorns (fried until dark then discarded)
5 g
Sesame seeds (toasted)
10 g
Chili oil
5 g
Dried red chili peppers (washed, stems and seeds removed, cut into 1 cm sections)
5 g
MSG
5 g
Beef broth
750 ml
Sesame salt
15 g
Instructions
1
Cutting and Preparation
Cut the beef into two neat pieces; peel and wash the green onions, halve them lengthwise, and cut into sections; slice the ginger; wash the dried red chilies, remove stems and seeds, and cut into 1 cm sections; toast the sesame seeds.
2
Marinating and Steaming
Marinate the beef with the green onion sections, ginger slices, fine salt, and cooking wine for 1 hour. Steam over rapidly boiling water on high heat until tender. Remove, let cool, then cut into strips 4 cm long and 1 cm wide.
3
Frying
Heat the wok, add the soybean oil and heat to about 150°C (medium heat). Add the beef strips and fry until the moisture has evaporated, then remove and drain the oil.
4
Braising and Reducing the Sauce
Add 75 g of soybean oil to the wok and heat. Add the Sichuan peppercorns, fry until darkened, then remove and discard. Once the oil cools slightly, add the dried red chilies and fry until purplish-black. Add the green onions and ginger and stir-fry briefly. Pour in the beef broth, add the soy sauce, MSG, and beef strips. Use medium heat to reduce the sauce. When the sauce is almost fully reduced, drizzle with the chili oil and sprinkle with the toasted sesame seeds.
5
Plating
When serving, pick out and discard the chilies, green onion sections, and ginger slices, then arrange on a serving plate.
