Sichuan Water-boiled Beef(水煮牛肉)

(水煮牛肉) is translated literally into English as “water-boiled beef”, a rather benign name for such a potent tongue-burning dish. Restaurant versions usually come in a clay or iron pot, with about 100 chilis foating on the surface of the bright red broth, and a few pieces of beef poking through. 

  Of course, you can also create your own comfort level by: 1) Using less chili powder/sauce; 2) Leaving dried chili peppers whole instead of chopping them up and unleashing the beastly seeds.

                                                               Ingredients:












1) Marinating sliced beef with salt, dark soy sauce, sugar, cornstarch, rice wine for 15-30min. Remember to keep it in the fridge while it is marinating.

2) Chopping scallions, chili(both dry&fresh), clean the chinese cabbages(abt 8small pieces/10big pieces) and cut into thick sliced pieces.

   

3) Heat the wok, stir-fry chinese cabbages with salt, sugar, chicken stock abt 1-2min. Then transfer to serving dish.
 
4) Reheat oil in a wok until just smoking. Stir-fry chilis and Sichuan peppercorn until fragrant and the chilis begin to blister, about 1 to 2 minutes. Put chili bean paste in the wok and stir-fry it until fragrant, about 30 seconds. Then put scallions in until just cooked, about 1 to 2 minutes, sprinkle with about 1/4 teaspoon of salt. Add chicken stock and bring to boil, lower the heat to simmer. 

5) Drop beef slices into wok and simmer until beef is just cooked(medium well). Spoon beef and sauce into serving dish over cabbage.

6) Sprinkle chopped chilies and peppercorn on top of beef. Working quickly, heat another 2tsp of oil until just smoking. Remove from heat and pour oil over beef dish, causing it to sizzle. Serve immediately; if you’re quick, the dish will still be sizzling a when you bring it to the table.

 

First and last images are mine, the rest I borrowed from another website. Hope it's ok with you...^^...

Enjoying...........................................................