Spicy and Tingly Beef
Published Jan. 24, 2021
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless beef shank or stew cuts
- 2tablespoons vegetable oil
- ½red onion, diced
- 2scallions, trimmed and sliced
- 1(1½-inch) piece fresh ginger, peeled and chopped
- 2garlic cloves, peeled and sliced
- 1star anise pod, broken
- 2dried red chiles, such as Tianjin or chiles de árbol, broken into a few pieces
- 2teaspoons Pixian doubanjiang or spicy broad-bean paste
- 2tablespoons Shaoxing cooking wine
- 1tablespoon soy sauce
- 1small tomato, diced
- 1tablespoon Sichuan peppercorn powder (or 2 tablespoons whole Sichuan peppercorns, finely ground)
- 1teaspoon red chile powder (preferably from Tianjin chiles)
- 1tablespoon Sichuan chile crisp
Nutritional analysis per serving (4 servings)
247 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 26 grams protein; 365 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the meat in a large pot and cover with cold water by about 2 inches; bring to a boil. Let boil for 3 minutes, then turn off the heat, drain the water and transfer the meat to a cutting board. When it’s cool enough to handle, cut the meat into approximately 1-inch cubes.
- Step 2
In the same pot, heat the vegetable oil over medium. Add the onion, scallions, ginger, garlic, star anise and dried red chiles, and sauté for about 30 seconds. Reduce heat slightly, and stir in Pixian sauce, letting it cook until the red oil rises. Add the beef, cooking wine, soy sauce and 2 cups water.
- Step 3
Cover the pot and bring to a boil over high. Once the mixture is boiling, reduce heat to low so the liquid holds at a simmer, and cook for 30 minutes. Remove the lid and simmer for another 30 minutes, until meat is tender and the sauce is reduced. If the pan starts to dry out, exposing the meat, add a splash of water as needed.
- Step 4
Once the meat is cooked, add the tomato, Sichuan peppercorn powder and chile powder, and stir to combine. Turn off the heat, and cover for about 5 minutes so the flavors can meld. Serve over warm rice or noodles, and finish with a drizzle of Sichuan chile crisp.
Private Notes
Comments
I am intrigued by this recipe. However, I am in a European country where is it difficult to find a variety of Chinese ingredients. Would there be a substitute for these ingredients? _ teaspoons Pixian doubanjiang or spicy broad-bean paste _ tablespoons Shaoxing cooking wine Also a substitute of another chile for the Sichuan chile? Thank you.
I would suggest skipping this recipe. If you can't find Sichuan chile, you will not be making anything close to the actual dish. Sichuan chile have a specific numbing, tingling effect and a particular taste. It's difficult to substitute for it.
If you're referring to the first boil (step 1), the purpose of that boil is not to pre-cook, but rather, to "clean off" the beef. The quick boil is intended to take off the gray scum etc. that comes off the protein as it cooks (3 minutes isn't going to draw out much flavor from a stewing meat anyway). It's a common step in various Asian recipes with extended boiling; I've seen it in Korean and Vietnamese stew/soup recipes too. We're all about the broth clarity.
I've made a lot of NY Times recipes over the years, and this is, by a long measure, my least favorite. Some people have commented that it calls for too much Sichuan pepper, and maybe that was my problem. It tasted sweet and metallic.
Try this with boneless chicken thighs. It cooks faster and is great
Might want to hold back on the full amount of the Sichuan peppercorn powder at first. The recipe amount seemed excessive. My wife and I are accustomed to very spicy dishes, including Sichuan (and even in Chengdu), but this was so much as to be unpleasant, even borderline unpalatable. The full amount of freshly-ground Sichuan pepper was too much. We enjoy the Sichuan pepper tingling, but recommend adding it bit by bit and tasting as you go.