Sichuan-Style Boiled Beef with Chili
- 1 pound lean beef, such as flank steak, hanger, or flap, sliced against the grain into 1/4-inch thick pieces about 1-inch by 2-inches
- Kosher salt
- 2 tablespoons Shaoxing wine
- 1/3 cup vegetable, canola, or peanut oil or lard
- 12 dried red Chinese chilis, snipped in half, seeds discarded
- 1 to 2 tablespoons whole Sichuan peppercorns
- 1 head of celery (about 1 pound), stalks split lengthwise into thirds, then crosswise into 3-inch segments
- 4 scallions, white and green parts, sliced into 3-inch segments
- 3 tablespoons fermented chili bean paste
- 3 cups homemade or store-bought low-sodium chicken broth
- 2 teaspoons dark soy sauce
- 5 tablespoons cornstarch
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 head of celery (1 pound)
- Fermented chili bean paste (3 tablespoons)
- Scallions (4)
- Vegetable (1/3 cup)
- Meat
- Beef, lean (1 pound)
- Canned Goods
Chicken broth, homemade or store-bought low-sodium (3 cups)- Chinese chilis, dried red (12)
- Condiments
- Soy sauce, dark (2 teaspoons)
- Cooking & Baking
- Cornstarch (5 tablespoons)
- Kosher salt (1)
- Sichuan peppercorns, whole (1 tablespoons)
- Beer, Wine & Liquor
- Shaoxing wine (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 22, 2012 (6 months ago).
20 people saved this recipe.
