Kachin Pounded Beef with Herbs
- Beef
- About 1 cup water
- 1 to 1 1/4 pounds stewing beef or boneless beef shoulder, trimmed of fat and cut into approximately 1-inch cubes
- 1 teaspoon ground Sichuan pepper
- 1 scant tablespoon peanut oil or vegetable oil
- Flavor Paste
- 1 tablespoon chopped ginger
- 2 teaspoons chopped garlic
- 2 dried red chiles, stemmed
- 1 teaspoon lightly toasted Sichuan peppercorns
- 1 1/2 teaspoons salt
- 1/2 cup loosely packed Vietnamese coriander, coarsely torn or chopped, or substitute coriander leaves
- This recipe is gluten-free
- Produce
- Garlic (2 teaspoons)
- Ginger (1 tablespoon)
- Red chiles, dried (2)
- Vietnamese coriander, loosely packed (1/2 cup)
- Meat
- Beef (1)
- Stewing beef or boneless beef shoulder (1 pounds)
- Condiments
- Flavor paste (1)
- Cooking & Baking
- Peanut oil or vegetable oil (1 scant tablespoon)
- Salt (1 1/2 teaspoons)
- Sichuan pepper, ground (1 teaspoon)
- Sichuan peppercorns, lightly toasted (1 teaspoon)
- Drinks
- Water (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 17, 2012 (4 months ago).
8 people saved this recipe.
