Sichuan Red-Cooked Beef (紅燒牛肉) – Sybaritica

Sichuan Red-Cooked Beef, or 紅燒牛肉, is a stew of beef and vegetables enhanced with fiery Chili Bean Paste, Sichuan Peppercorn Oil and Cumin.

• 1 lb. Beef cut into bite-size chunks;
• 1 to 1 ½ cups Daikon cut into small, irregular chunks;
• 1 to 1 ½ cups Carrot cut into small, irregular chunks;
• 1 cup chopped Onion;
• 2 – 3 small Potatoes cut into large chunks;
• 2 – 3 cups good quality Chinese Chicken Stock;
• 1 tsp. Cumin Seed;
• 1 Tbsp. minced Garlic;
• 1 tbsp. minced Ginger;
• 4 tbsp. Sichuan Chili Bean Paste;
• 1 tbsp. Sichuan Pepper Oil;
• 2 tbsp. Sugar;
• ¼ cup Shaoxing Wine;
• ¼ cup Soy Sauce;
• 3 tbsp. Cornstarch optional.

• Blanch the beef for about a minute or so in boiling salted water then drain and rinse well.
• Fry the cumin seeds in a couple of tablespoons of oil over moderate heat, then stir in the garlic, ginger, and onion, and sauté until the onion is soft.
• Add the sugar, pepper oil, Chili Bean paste, and wine, and stir until a smooth sauce forms.
• Add the meat and potato chunks and sufficient stock to cover. Turn the heat to low and simmer for about 20 minutes.
• Add the carrot and daikon and continue to simmer until all the vegetables are tender.
• If desired, thicken the sauce over high heat with the cornstarch mixed with sufficient water to make a slurry.
• Serve immediately while hot, or chill overnight to allow the flavors to marry.