Sichuan-Style Boiled Beef with Chili Recipe

Serves: 4 Save

Ingredients (12)

  • 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 (if hotter dish is preferred, keep the seeds)
  • 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

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