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