Braised Beef

March 17, 2025 10 Minutes Easy

Nutritional Information

600 kcal
Calories
40g
Protein
15g
Carbohydrates
35g
Fat
Recipe Hot Dishes
Braised Beef

This Sichuan-style braised beef is a bold and aromatic dish that combines tender beef with fiery dried chili peppers and numbing Sichuan peppercorns for an unforgettable flavor explosion. The beef is first blanched to remove impurities, then stir-fried with ginger, garlic, and fragrant bean paste to build deep umami layers. A slow 90-minute simmer in a rich broth infused with soy sauce, oyster sauce, and rock sugar ensures melt-in-your-mouth tenderness. Carrots and tomatoes add a touch of sweetness and balance, while the final reduction creates a luscious, glossy sauce. Perfect for spice lovers, this dish delivers the signature málà (numbing-spicy) sensation of Sichuan cuisine. Serve it over rice to soak up every last drop of the savory, slightly sweet sauce. A hearty, warming meal that’s packed with complex flavors!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Slice the ginger and garlic, cut a large handful of dried chili peppers into segments, and prepare a small handful of Sichuan peppercorns.
Step 1
2
Step 2
Blanch the beef in water, remove the blood foam, then take it out and drain. Cut the beef into pieces.
Step 2
3
Step 3
Heat oil in a wok and stir-fry the dried chili peppers until they change color. Add the sliced ginger and garlic to stir-fry until fragrant, then add the bean paste and stir-fry until the oil comes out. Add the beef and stir-fry for a few times, then add an appropriate amount of sugar to melt, and add a spoonful of soy sauce, oyster sauce, and cooking wine. Stir-fry until the beef is fully colored.
Step 3
4
Step 4
Add water to completely submerge the beef. Bring the water to a boil, then add salt to taste (you can taste it by dipping a small amount). Add one or two pieces of rock sugar. Turn to low heat and simmer for 90 minutes.
Step 4
5
Step 5
Cut the carrots into roll-cut slices and add them to the pot. Add a small amount of chicken essence. Turn up the heat slightly and continue to simmer for 40 minutes. Cut a tomato in half and add it to the pot. Turn to high heat to reduce the sauce.
Step 5

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