Shui Zhu Beef (Sichuan Boiled Beef)

Ingredients

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  900g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, white

  1g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Cornstarch

  2 tbsp or 15g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Onions

  Young green, tops only

  4 stalk or 48g

• Sichuan Style Broad Bean Sauce

  Lee Kum Kee

  2 tsp or 12g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• Water

  Plain, clean water

  3 cup or 710g

• Bok-Choy

  Infinite Labs

  4 ounce or 112g

Directions

1. Cut beef steak into thin slices against the grains. Transfer to a bowl, add pinch of salt, white pepper, sugar, light soy sauce and oyster sauce. Mix well until all the sauces are absorbed. Then add 1 egg white and combine well. Then add 2 tablespoons of starch (recommend using sweet potato starch). Mix well.
2. Heat 12 to 20 dried chili peppers with slow fire for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
3. Bring a large pot of water to a boiling and then blanch the bokchoy and mushrooms for minute. Transfer out and place at the bottom of serving bowl.
4. In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red, then add ginger, scallion sections, garlic, fry for 1 minute until aromatic too. Then place ⅓ of the chili peppers and Sichuan peppercorn we prepared in the first step. Then pour hot water and let it simmer for 5-8 minutes.
5. Add 1 teaspoon of oil in the marinated beef and mix them again to make sure they are evenly coated. Turn up fire and add the pork slices in and cook until the broth begin to boil again. Wait for around 20 to 30 seconds and transfer them out immediately. Pour the sauce until the container is almost full.
6. Lay garlic, green onion and chili pepper prepared in step 2.Heat up around 2 tablespoons of cooking oil again in small pot. Evenly pour the oil on the surface of the serving bowl. Be careful during the process; do not get burnt! Serve hot!!