Beef in Chilli Broth 水煮牛肉

Instructions

1. Marinade beef with egg, soy sauce and corn flour. Keep whisking the meat and the liquid together for 10 minutes, so that the beef has fully absorbed the liquid.
2. Prepare a pan with hot oil, add dried chillies and Sichuan peppercorns. Fry for 3-5 minutes until they are all crispy. Drain them from hot oil and cool to room temperature.
3. Using the same pan, add beansprouts and leeks (or other vegetables of your choice) along with ground Sichuan peppercorn. Stir fry for 8-10 minutes until they are cooked and softened. Remove from pan to a serving dish.
4. Add a dash of oil and reheat the pan. Add ginger, spring onions and chilli bean paste. Mix well and fry it for a minute or two before add the stock of your choice. Bring it to boil then reduce the heat, so that it only simmers.
5. Add beef slices to the broth, and let it cook for 5-8 minutes. Avoid bring the broth to boil, because this will toughen up the beef.
6. Once the beef is cooked, transferred everything to the serving dish.
7. Crush the dried chillies and Sichuan peppercorns that has just been fried and cooled. You can use a pestle and mortar, or a mini chopper like myself.
8. Garnish chopped garlic, spring onions, ground Sichuan peppercorn sesame seeds on top.
9. Heat a small pan of oil until it starts to smoke, then pour the oil all over the garnish.
10. Last, garnish with fresh coriander and ready to serve!