Sichuan Poached Beef
Quick and straightforward sichuan style dish with super tender beef stewed during a savory, spicy broth
INGREDIENTS
1 pound beef, thinly sliced over the pulp
1/4 cup water
1/4 teaspoon bicarbonate of soda
1 pound bean sprouts
4 ounces of enoki mushrooms
2 tablespoons of oil
1 tablespoon Sichuan pepper, roasted and ground
1 tablespoon garlic, grated / chopped
1 tablespoon grated / chopped ginger
2 spring onions, thinly sliced and separate into white and green
3 tablespoons Doubanjiang (Chili bean paste)
2 cups chicken broth
1 tablespoon soy
2 tablespoons chili oil
1 teaspoon vegetable oil
1 tablespoon chopped cilantro
1/2 teaspoon Sichuan pepper, roasted and ground
INSTRUCTIONS
1.Soak the meat within the water and bicarbonate of soda mixture for 1 hour before rinsing. (selection)
2.Place the bean sprouts and mushrooms during a large saucepan / skillet and warmth until wilted, before transferring them to an outsized serving plate.
3.Heat the oil within the same skillet over medium heat, add Sichuan peppercorn, garlic, ginger, white from the leek and ginger and cook until fragrant before adding the stock and soy .
4.Bring to a boil, add beef and cook until meat is cooked through, about 2-3 mintues, before adding chili oil, vegetable oil , and cinaltro.
5.Pour the meat over the bean sprouts and mushrooms on a serving plate and garnish with roasted and ground green onions and Sichuan pepper.
