Chinese
Chinese - Sichuan and Regional
Sichuan Boiled Beef
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g beef, sliced thin
- • 1 tbsp cornflour
- • 1 egg white
- • 200g napa cabbage
- • 3 tbsp doubanjiang
- • 2 tbsp dried chilies
- • 1 tbsp Sichuan peppercorns
- • 2 tbsp garlic, chopped
- • 600ml stock
Preparation Steps
1
Phase 1
Coat the beef with the cornflour and egg white and rest for 20 minutes.
2
Phase 2
Quickly cook the cabbage in a little oil and mound it in a bowl.
3
Phase 3
Fry the doubanjiang in oil until red, add the stock, and simmer.
4
Phase 4
Slide the beef in and poach until just cooked.
5
Phase 5
Tip the beef and broth over the cabbage.
6
Phase 6
Sizzle the chilies, peppercorns, and garlic in hot oil and pour over the top.