Copy Link
Add to Bookmark
Report
Spicy Boiled Beef (Szechuan Style) 川菜水煮牛肉
Spicy Boiled Beef (Szechuan Style) 川菜水煮牛肉
- Prepare 8 oz of hot pot style thin beef. Set aside
- Cut half small Napa cabbage into 1.5 inches chuck, set aside
- Medium heat cooking pan with 1 Tbsp of oil and 1 Tbsp of minced garlic
- Add cut Napa cabbage stir-fry for few minutes, then move the vegetables to claypot. (Cabbage no need to cook well done, it will continue cook in claypot)
- Turn to low heat on the same cooking pan, add 1 tsp of oil, 1 Tbsp of mined garlic, 1 Tbsp of minced ginger and 2 Tbsp of Chinese bean paste (aka. Doubanjiang 豆瓣酱)
- Low heat cook for a minute, then add 4 cups of hot water, then 1 Tbsp of soy sauce, 1 tsp of sugar, 1 tsp of white pepper powder and 1 Tbsp of chicken bouillon
- Add beef in the broth cook for one minute, take it out set on top of the Napa Cabbage
- Low heat claypot, add the remaining broth in the claypot.
- Sprinkle 1 Tbsp of minced garlic, 1 Tbsp of minced ginger, handful of cut scallions, 1 tsp of peppercorn, 2 Tbsp of chopped dry red chili pepper and 1 Tbsp of sesame oil
- Boil 3 Tbsp of oil, then pour the hot oil on top of chili peppers
- Add a handful of cilantro, ready to serve