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Sichuan Red-Cooked Beef (紅燒牛肉)
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Sichuan Red-Cooked Beef (紅燒牛肉)

Sichuan Red-Cooked Beef, or 紅燒牛肉, is a stew of beef and vegetables enhanced with fiery Chili Bean Paste, Sichuan Peppercorn Oil and Cumin.
Prep Time20 mins
Cook Time30 mins
Course: Main Dish
Cuisine: Chinese, Sichuanese
Keyword: Beef, Carrot, Chili Bean Paste, Daikon, Garlic, Ginger, Potato, Sichuan Pepper Oil
Servings: 4
Author: John Thompson

Ingredients

  • 1 lb. Beef cut into bite-size chunks;
  • 1 to 1 ½ cups Daikon cut into small, irregular chunks;
  • 1 to 1 ½ cups Carrot cut into small, irregular chunks;
  • 1 cup chopped Onion;
  • 2 – 3 small Potatoes cut into large chunks;
  • 2 – 3 cups good quality Chinese Chicken Stock;
  • 1 tsp. Cumin Seed;
  • 1 Tbsp. minced Garlic;
  • 1 tbsp. minced Ginger;
  • 4 tbsp. Sichuan Chili Bean Paste;
  • 1 tbsp. Sichuan Pepper Oil;
  • 2 tbsp. Sugar;
  • ¼ cup Shaoxing Wine;
  • ¼ cup Soy Sauce;
  • 3 tbsp. Cornstarch optional.

Instructions

  • Blanch the beef for about a minute or so in boiling salted water then drain and rinse well.
  • Fry the cumin seeds in a couple of tablespoons of oil over moderate heat, then stir in the garlic, ginger, and onion, and sauté until the onion is soft.
  • Add the sugar, pepper oil, Chili Bean paste, and wine, and stir until a smooth sauce forms.
  • Add the meat and potato chunks and sufficient stock to cover. Turn the heat to low and simmer for about 20 minutes.
  • Add the carrot and daikon and continue to simmer until all the vegetables are tender.
  • If desired, thicken the sauce over high heat with the cornstarch mixed with sufficient water to make a slurry.
  • Serve immediately while hot, or chill overnight to allow the flavors to marry.