Boiled beef slices in a fiery sauce (Shuizhu niurou) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 161) by Fuchsia Dunlop

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
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  • clcorbi on December 18, 2016

    This was fairly good, but I had high expectations that weren't quite met. I tried to follow the instructions to a T, but there are some things I would do differently next time to get a better result. First, I actually think I under-salted this dish. I added salt to the celery as it cooked and to the beef, but not to the broth itself--I thought it would be well-seasoned from the dark soy and chili bean paste. In hindsight, I think extra salt in the broth would have really amped up the whole dish's flavor. Second, I think it's key here to simmer the beef until only JUST cooked through. That's what Dunlop says, too, but she also says to return the beef to a boil, which in my case resulted in beef that was cooked a bit too long. I want the slices to be almost medium-rare next time. Finally, I didn't get my oil quite hot enough before doing the final drizzle, so I didn't get the fizzing sound effect! Not the end of the world, but next time I'll really let the oil get smoking hot.

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