Wineshark Home Cooking - Sichuan Boiled Beef 水煮牛肉

Ingredients (for 4):

• Thinly sliced beef - 300g
• Bean sprouts - 200g
• Spring onion - 15g
• Chinese celery - 50g
• Young garlic - 30g
• Coriander - 10g
• Sesame - 5g
• Chicken stock - 500ml
• Dried chili - 15g
• Sichuan peppers - 5g
• Grated ginger - 20g
• Minced garlic - 30g
• Spicy bean paste - 2 tbsp
• Rice wine - 2 tnsp
• Soy sauce - 2 tbsp
• White pepper powder - 1/2 tsp

Procedures:

1. Remove the root of the bean sprouts and clean thoroughly.

2. Cut the spring onion, young garlic, Chinese celery, and coriander into sections.

3. Chop the ginger and garlic finely.

4. Prepare the thin slices of beef.

5. Prepare dried chili and Sichuan peppers.

6. Heat 3 tbsp of oil in the Staub pot, then add in dried chili and Sichuan peppers to stir-fry at low heat until fragrant.

7. Add in the minced ginger and garlic, and stir-fry until fragrant.

8. Add in bean sprouts, spicy bean paste, and chicken stock. Mix well.

9. Add in rice wine, soy sauce, and white pepper powder. Heat to boiling.

10. Place the beef on top of the bean sprouts.

11. Put the spring onion, young garlic, Chinese celery, and some of the coriander on top. Cover with lid and let it simmer until the beef turns brown.

12. Sprinkle with sesame and put the remaining coriander on top to serve.