Sichuanese numbing-and-hot beef (Ma la niu rou) from Every Grain of Rice: Simple Chinese Home Cooking (page 56) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cinnamon sticks for cassia bark.

  • Ro_ on June 21, 2023

    It was interesting to use a cut of beef that I associated really with stews and hot, wintry dishes, in a cold summer dish. The meat itself was nice, but overall the flavours were not as special as I was hoping for, it was all a bit overwhelmed by the vast quantities of chilli oil.

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