Numbing and Spicy Sichuan Style Beef Stew (四川麻辣牛肉炖)

四川麻辣牛肉炖 (Numbing and Spicy Sichuan Style Beef Stew) is a classic dish from Sichuan cuisine known for its bold and fiery flavors. This stew is packed with tender beef, aromatic spices, and the signature Sichuan peppercorns that give it a numbing and spicy kick.

Numbing and Spicy Sichuan Style Beef Stew (四川麻辣牛肉炖)

Ingredients

  • 1.5 lbs beef, cut into chunks
  • 3 tbsp Sichuan peppercorns
  • 4-5 dried red chilies
  • 3-inch ginger, sliced
  • 6 cloves garlic, minced
  • 2 green onions, chopped
  • 2 tbsp vegetable oil
  • 1 tbsp doubanjiang (broad bean paste)
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 4 cups beef broth
  • Salt to taste

Instructions

  1. Heat vegetable oil in a pot and add Sichuan peppercorns, dried red chilies, ginger, and garlic. Stir-fry until fragrant.
  2. Add beef chunks and brown on all sides.
  3. Stir in doubanjiang, soy sauce, Shaoxing wine, and sugar.
  4. Pour in beef broth and bring to a boil. Reduce heat, cover, and simmer for 1.5-2 hours until the beef is tender.
  5. Season with salt to taste and garnish with chopped green onions.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Cutting board Knife Measuring spoons Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the Sichuan beef stew with steamed rice or noodles for a satisfying and spicy meal.

Tips & tricks

For an extra numbing sensation, you can add more Sichuan peppercorns according to your preference.

Cost

$20