15-Minute Sichuan Boiled Beef

Ingredients

• 2 tbsp Cooking oil (divided; use a high smoke point oil)
• 3 Garlic (minced)
• 1 inch Ginger (minced)
• 2 tbsp Chili bean paste (Doubanjiang)
• 1 tbsp Dried chili flakes (divided)
• 1 tsp Sichuan peppercorns (divided; lightly crushed)
• 3 cup Chicken stock
• 1 tbsp Soy sauce (part of the general seasonings mentioned)
• 2 cup Bean sprouts
• 1 head Chinese lettuce (such as celtuce or romaine, chopped)
• 1 lb Thinly sliced hot pot beef (ribeye or brisket style)
• 2 Green onions (sliced for garnish)

Steps

1. 1

   Heat a tablespoon of oil in a large pot or wok until ripping hot.

2. 2

   Add the minced garlic, ginger, and chili bean paste to the hot oil. Fry for about 30 seconds until fragrant and the oil turns red.

3. 3

   Add half of the chili flakes and half of the Sichuan peppercorns to the pot and stir briefly.

4. 4

   Pour in the chicken stock and add your seasonings (soy sauce or salt to taste). Bring the liquid to a simmer.

5. 5

   Add the bean sprouts and Chinese lettuce to the simmering broth. Cook until just wilted.

6. 6

   Add the thinly sliced hot pot beef to the pot. Because the beef is so thin, it will cook very quickly—swish it through the hot broth until it is just cooked through and no longer pink.

7. 7

   Transfer the contents to a large serving bowl. Garnish the top with the remaining chili flakes, Sichuan peppercorns, and sliced green onions.

8. 8

   Optionally, heat another tablespoon of oil until it is smoking hot and pour it directly over the aromatics and chili flakes on top of the dish to release their flavor.

Notes

Using pre-sliced hot pot beef eliminates the need for manual slicing and velveting, which is the key to making this a 15-minute meal. You can adjust the spice level by increasing or decreasing the amount of chili bean paste and chili flakes.

Nutrition per serving

• spicy
• easyrecipe
• onepotmeal
• beef
• sichuan
• dinner
• quick-meals