Sliced Beef with vegetables, oiled with dry chilli and Chinese spices recipe. A fantastic recipe with all the great qualities of traditional Sichuan cuisine. Delicious spices and textures, makes a perfect lunch or dinner recipe.
– Hereford Beef 400g
– Cucumber 400g
– Sichuan Hot Bean Paste 80g
– Dry Chilli 40g
– Sichuan Pepper 4g
– Salt 4g
– Ginger 12g
– Garlic 12g
– Soy Sauce 28mls
– Beef Stock 1.2ltr
– Potato Starch 100mls
– Sunflower oil 20bs
– Coriander 20g
1. Slice beef as evenly as possible, into thin bite sized pieces and sear gently in a pan or wok with salt and white pepper for 1 minute and set aside.
2. Cut the cucumber lengthwise, into 6-7cm thick pieces. Add cucumber to boiling water and drain in a colander.
3. Add 9 tbs of sunflower oil, dry chilli and Sichuan pepper to a wok, over a high flame and sizzle briefly until fragrant.
4. Add the cucumber and stir fry for 1 minute.
5. Add salt and pepper to taste and pour into base of your serving bowl.
6. Clean wok and add to medium flame heat. Add 160mls of sunflower oil, followed by Sichuan bean paste and cook until oil is red and fragrant.
7. Add the garlic, ginger and beef stock, soy sauce and bring to the boil.
8. Add beef slices to the boiling mixture, nudging them gently with a ladle, so as they don’t stick together.
9. When the beef is approaching medium cooking temperature, add potato starch and stir to the center of the wok or pan, stirring to thicken sauce.
10. Pour beef mixture into serving bowl over cucumber and rinse the wok or pan.
11. Return wok or pan to a high flame with 10 tbs of Sunflower oil and heat until wok or pan, begins to smoke.
12. Scatter dry chillies and Sichuan pepper over the oil and ladle oil mixture over beef in your serving bowl to sizzle.
13. Scatter Coriander over the top and serve, whilst sizzling.
Shucheng Yu is a native of Luzhou city in the Sichuan province of China.
With over 25 years experience in Sichuan cooking, working for the Luzhou catering company in Luzhou city.
His philosophy, is simple, locally sourced produce, transformed in to elegant, yet authentic Sichuan dishes.