====== Sichuan Boiled Beef ====== 

Tags: [[dinner]] - [[beef]] - [[keto]] - [[Asian]] \\ 
Active Time: 30 minutes \\ 
Passive Time: 15 minutes \\ 
Serves: 2-3 \\

====Description====
Traditional Sichuan dish

====Source====
Adapted from Dunlop's book ([[https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773|Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop]])


====Ingredients====
  *Flank steak: 0.75 - 1 lb, thinly sliced against the grain into 1 by 2 inch pieces
  *Shaoxing wine: 1 tbsp
  *Table salt: 1/4 tsp \\ \\ 
  *Peanut oil: 10 tbsp (or other neutral oil), divided \\ \\ 
  *Dried chili peppers: 8 - 10, snipped in half, seeds discarded
  *Red sichuan peppercorn: 2 tsp (whole) \\ \\ 
  *Celery: 1 head (~1 lb), fibrous outer edges removed, each stalk cut into 3-4 sections, each section sliced lengthwise into 1/2 inch sticks
  *Scallions: 4, gently crushed, chopped into 3 sections to match celery stick lengths \\ \\ 
  *Doubanjiang: 3 tbsp \\ \\ 
  *Chicken stock: 3 cups
  *Dark soy sauce: 2 tsp \\ \\ 
  *Cornstarch: 3 tbsp
  *Water: 3 tbsp

====Notes====
  *Can use sirloin or ribeye in place of flank
  *I reduced cornstarch/water from 6 tbsp of each as that amount made the resulting broth undesirably thick

====Instructions====
  -Marinate beef with wine and salt while you prepare everything else
  -Heat 3 tbsp of oil in wok until hot but not yet smoking. Add chilis and peppercorn and stir-fry until fragrant and the chilis are just beginning to brown (do not burn). Remove chilis and peppercorn and set aside, leaving the infused oil in the wok
  -Continue to heat wok over high flame until smoking. Add scallions and celery and stir-fry for a minute or two until they are just cooked but still crunchy. Pour contents of wok into serving bowl
  -Heat 3 tbsp of oil in wok over high eat until just smoking. Turn heat down to medium, add doubanjiang and stir-fry for a few seconds until fragrant
  -Add stock and soy sauce, turn heat up to high, and bring to boil
  -Stir cornstarch/water mixture into the marinating beef until coated, then add beef to pot. Wait until pot returns to boil, then separate beef slices. Simmer for a minute or two, until the beef is just cooked. Pour contents of pot into same serving bowl as vegetables
  -Coarsely chop or grind the chilis and peppercorns that were set aside earlier and sprinkle over top the serving bowl. Heat 4 tbsp oil in wok until smoking then pour the oil over the serving bowl (with caution and an apron on). Serve immediately

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