Sichuan boiled beef (Shui Zhu Niu Rou, )

Ingredients

• Salt

  Table

  0.001 cup or 0.4g

• Rice wine vinegar

  1 tsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Lettuce

  Romaine or cos, raw

  100g

• Garlic

  Raw

  3 cloves, minced or 9g

• Garlic

  Raw

  1 tbsp or 9g

• Seasoning mix, dry, sazon, coriander & annatto

  100g

• Certified Angus Beef Back Rump Roast

  Market Basket

  10 oz or 250g

• Bean Sprouts

  Springwater Sprouts

  1 ½ cup or 128g

• Hsin Tung Yang, Chili Sauce With Bean Paste & Garlic

  Hsin Tung Yang Co., Ltd

  2 tsp or 10g

• Dried Chilies

  4 servings or 60g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Ginger root

  Raw

  6 slices or 13g

• Cabbage

  Savoy, raw

  3 cup, shredded or 210g

Directions

1. Marinate the beef
2. Cut the beef, against the grain, into thin slices (about 2mm).
3. Put them into a mixing bowl. Add salt, Shaoxing rice wine, dark soy sauce, egg, cornstarch and water.
4. Rub and mix with hands until the liquid is absorbed.
5. Add sesame oil then stir well.
6. Fry the spicy topping
7. Add oil, dried chillies and Sichuan peppercorns in a wok.
8. Fry over low heat until fragrant (do not burn).
9. Transfer onto a chopping board. Chop small then set aside.
10. Fry the vegetables
11. Put romaine lettuce and bean sprouts in the same wok.
12. Fry with the remaining oil over medium heat until they lightly wilt.
13. Transfer to the serving bowl and set aside.
14. Prepare the broth
15. Pour oil into the wok. Add ginger, garlic, Sichuan chilli bean paste and chilli powder. Fry over low heat until fragrant.
16. Pour in stock/water. Cook over high heat until it starts boiling.
17. Cook the beef
18. Turn the heat to medium. Add marinated beef, one piece at a time.
19. Simmer until fully cooked (no pinkness on the surface).
20. Pour the beef and stock onto the vegetables.
21. Sizzle & garnish
22. Place minced garlic & chopped spicy topping over the beef.
23. Heat up the oil in the wok (cleaned and dried) until smoking. Pour it over the garlic & spices.
24. Garnish with coriander and serve immediately with plain rice.
25. Recipe by: Wei Guo (source: https://redhousespice.com/sichuan-boiled-beef/)