50 minutes
A flavorful beef dish infused with aromatic Sichuan pepper and fresh Vietnamese coriander.
cups
Stewing Beef, trimmed of fat and cut into approximately 1-inch cubes
0 lb
Ground Sichuan Pepper
teaspoons
tablespoons
Chopped Ginger, chopped
tablespoons
Chopped Garlic, chopped
teaspoons
Dried Red Chiles, stemmed
each
Lightly Toasted Sichuan Peppercorns, lightly toasted
teaspoons
teaspoons
Vietnamese Coriander, coarsely torn or chopped
cups
1. Simmer the Beef
Place the beef cubes in a wok or wide pot, add about ½ inch of water, and sprinkle in the ground Sichuan pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 30 minutes. This simmering process tenderizes the beef, and you’ll know it’s ready when very little liquid is left.
2. Fry the Beef
Once the beef is tender, heat a heavy skillet or wok and add the peanut oil. When the oil is hot, add the cooked beef and fry it for about 6 minutes. Frying the beef adds a beautiful color and enhances its flavor.
3. Prepare the Flavor Paste
In a large mortar, combine the chopped ginger, garlic, dried chiles, lightly toasted Sichuan peppercorns, and salt. Pound these ingredients together until they form a fragrant paste.
4. Incorporate the Flavor Paste
When the beef has a nice sear, incorporate the flavor paste. Add the cooked beef to the mortar, and pound it gently with the flavor paste. If you don’t have a large mortar, you can use a bowl and a wooden mallet or spatula.
5. Add the Herbs and Serve
Finally, add the coarsely torn or chopped Vietnamese coriander to the beef mixture. Mix everything thoroughly to ensure the herbs are well-distributed. Serve the Sichuan Pepper Beef at room temperature.
Use tofu instead of beef, add doubanjiang (fermented bean paste), and beef up the sauce with stock to create a saucier dish that’s a staple in Sichuan cuisine.
Use the beef in a rich broth, maintain the Sichuan peppercorns and aromatics for flavor, and add hand-pulled noodles for a comforting noodle soup.
Swap beef for chicken, add roasted cashews for crunch, and adjust the sauce by adding a splash of hoisin for sweetness.
Instead of the usual flank steak or sirloin, try using beef short ribs or skirt steak. These cuts will bring a different texture and richness to the dish.
Substitute shrimp for beef, cook quickly to retain tenderness, and incorporate colorful bell peppers for a different texture profile.
Flank steak, sirloin, or ribeye are excellent choices. Slice against the grain for tenderness.
Use soy sauce, Shaoxing wine or dry sherry, cornstarch, and sesame oil to infuse flavor and tenderize.
Balance the citrusy, numbing effect of Sichuan peppercorns with soy sauce, sugar, and vinegar.
Cook the beef in batches to ensure searing and browning for maximum flavor.
Toast in a dry pan until fragrant to intensify flavor, but do not burn them.
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