INGREDIENTS

• 7 oz beef, sliced

DIRECTIONS

1. Prepare the Beef:

   Slice 7 ounces of beef, add 2 tbsp cooking wine, 1 tbsp light soy sauce, and 1 tsp sesame oil. Sprinkle in a pinch of sugar and salt, mix well. Then add 1 tsp cornstarch, mix well again, and marinate for 20 minutes.

   Tips:

   Beef Preparation: Slightly freeze the beef before slicing; this makes it easier to cut into thin slices.

   Slicing Technique: Cut against the grain for a more tender texture.

   Marinating: Add cornstarch to the marinade to make the beef more tender and smooth. Adding cooking wine helps to eliminate any gamey smell and enhances the flavor.

2. Prepare the Ingredients:

   Cut 0.5 oz of dried chili peppers into sections, mince the ginger, and mince the garlic. Trim the roots off 7 oz of mung bean sprouts.

3. Cook the Bean Sprouts:

   Heat a pan with oil, add the mung bean sprouts, season with a pinch of salt, stir-fry until cooked, then remove and set aside.

4. Cook the Spicy Base:

   Heat a pan with oil, add 1 tbsp of Doubanjiang and stir-fry. Add the minced garlic and ginger, and stir-fry briefly.

   Tip:

   When stir-frying bean sprouts, use high heat and stir quickly to maintain their crisp texture.

5. Add the Broth:

   Pour in enough hot water and bring to a boil. Add 1 tbsp dark soy sauce and 2 tsp ground pepper.

6. Cook the Beef:

   Add the beef and stir with chopsticks until the beef is cooked and flavorful.

7. Prepare the Chili Oil:

   In a separate pan, heat oil until it's about 80% hot. Add the dried chili peppers and stir-fry until fragrant.

8. Assemble the Dish:

   Place the cooked beef over the prepared mung bean sprouts on a plate, sprinkle with a bit of Sichuan pepper powder, and drizzle with the fragrant chili oil.

9. Garnish and Serve:

   Sprinkle with chopped green onions, and your Sichuan Boiled Beef is ready to serve!