An at-home adaptation of the intensely flavorful Sichuan dish, Boiled Beef. Beef and celery are simmered in a piping hot, devilishly spicy broth for a stamina-boosting meal. The crisp texture of the celery is incredibly addictive.
Ingredients
Main Ingredients (2 servings)
- Beef Rump 200g
- Celery 200g
- Scallion, finely chopped 1 tbsp
- Ginger, finely chopped 1 tsp
- Garlic, finely chopped 1 tsp
- Potato Starch (as needed)
- Cilantro (as needed)
Seasonings
- [A] Salt (a pinch)
- [A] Pepper (a pinch)
- White Sesame Oil 2 tbsp
- [B] Dried Red Chilies 5-6
- [B] Sichuan Peppercorns 10
- [B] Doubanjiang (Spicy Bean Paste) 1.5 tsp
- [B] Chicken Broth 250ml
- [B] Soy Sauce 2 tbsp
- [B] Salt 0.5 tsp
- [B] Ichimi Togarashi (Chili Powder) 3 tsp
- [B] Sugar (a pinch)
- Chili Oil (as needed)
- [B] Cooking Sake (Rice Wine) 2 tbsp
Steps
- Remove strings from celery and cut into 4-5cm long batons.
- Place the cut celery in a bowl, sprinkle with salt, and lightly massage.
- Cut the beef rump into bite-sized pieces.
- Season the cut beef with salt and pepper, then lightly coat with potato starch.
- Heat 2 tbsp of white sesame oil in a frying pan over low heat and stir-fry the dried red chilies.
- Once the chilies release their aroma, add 10 Sichuan peppercorns and stir-fry further.
- Add the scallion, ginger, and garlic and stir-fry.
- Add the doubanjiang and stir over low heat until well combined.
- Add 2 tbsp of cooking sake, 250ml of chicken broth, 2 tbsp of soy sauce, and 0.5 tsp of salt, and bring to a boil.
- Add 3 tsp of ichimi togarashi and a pinch of sugar to the boiling soup.
- Add the seasoned beef to the prepared soup. Loosen with chopsticks and cook until no longer pink. (This is the key!) Be careful not to overcook.
- Pile the salt-massaged celery in the center of a large serving plate.
- Generously ladle the cooked beef and soup over the celery.
- Drizzle generously with chili oil and garnish with cilantro to finish.
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