Sichuan Braised Beef

Authentic Sichuan (Szechuan) style braised beef (川味红烧牛肉)is a very humble home style dish you can meat in almost every Sichuan style restaurant. But you will be amazed how balanced and well flavored the beef cubes are and how delicious the sauce is with rice or noodles.

Sichuan braised beef|chinasichuanfood.com

For all beginners of Sichuan cuisine, I highly comment you starting with this dish. It has a very well balanced flavor, not overwhelming spicy like other new trending dishes since only doubanjiang is used for the hot taste.  This is a traditional type of dish in Sichuan cuisine.  They are also other members in this group, including twice cooked pork belly and mala chicken.

Sichuan braised beef|chinasichuanfood.com

Cook’s Note

1.Spare your spices especially  Chinese cinnamon (桂皮). It releases a strong flavor of medicine and if used in a large amount, bring a faint bitter taste of the dish. In addition, I add two Amomum villosum Lours (砂仁) in the spicy list (shown in the right picture). I am not sure whether you can buy this outside China. But if you ever visit China or have friends, I highly recommend get yourself one bag back. This is a very popular spicy used in Sichuan cuisine mostly for beef and lamb dishes. But it is still ok to skip if really hard to find.

Sichuan braised beef |chinasichuanfood.com2.Removing the raw taste of beef is our first step for a well flavored braised beef. This process includes two stages. The first one is to soaking beef cubes with clean water. And the second step calls for simmering for couples of minutes until the inner blood water and comes out.

3.Do not cook any vegetables along with the beef. In lots of other beef stew recipes, some of the best partners like carrot, tomato, potatoes and onions are cooked along with the beef to create a multilayer of tastes. But they do influence the taste of the beef cubes, more actually weaken the original flavors and add some new, either vegetable sweet or etc. Cook vegetable in another pot and mix them together after the beef is already well cooked.

4. By the way, coriander is the best partner of braised beef. Add them before serving.

Sichuan braised beef|chinasichuanfood.com

Ingredients

  • 1 strip of beef Brisket, around 1000g
  • 4 middle sized potatoes
  • 2 tbsp. Sichuan doubanjiang
  • 2 leek onions, cut into sections
  • 1 garlic, peeled
  • 1 tbsp. rock sugar
  • 2 star anises
  • 2 bay leaves
  • Amomum villosum Lours (optional)
  • a very small piece of cassia bark
  • 1/2 tbsp. Sichuan peppercorn
  • 1/4 cup light soy sauce
  • 2 tbsp. dark soy sauce
  • 4 tbsp. Chinese cooking wine
  • Water as needed

Steps

Cut the beef sirloin into small chunks and then soak in a large pot of clear water for half an hour.

Get a large pot and load it with enough water, add 2 slices of ginger and 1 tablespoon of cooking wine. Place the beef in cold water, start the fire and bring everything to boil for 2 minutes. Transfer out and drain.Sichuan braised beef step|chinasichuanfood.com

Add around 1 tablespoon of cooking oil in your pot and fry doubanjiang until the oil turns red too (This is the most important step to make the doubanjiang aromatic, be patient). Place leek onion and other spices, fry over small fire until aromatic (do not over cook spices for avoid any bitter taste).

Place the beef in and fry for a while until you can smell the aroma of the beef. Add rock sugar, light soy sauce and dark soy sauce. Continue frying for couple of minutes so the flavors can be well combined. Then place water or beer to cover the beef (3cm higher in regular pot) or 1.5 cm higher in high pressure cooker.  Cook until the beef is well softened. Sichuan braised beef step|chinasichuanfood.com

Peel the cut the potatoes into 3 cm cubes and then cook the potatoes with clean water for 20 minutes until almost soft.

Drain the potatoes and add then into the well cooked beef. Mix in and continue cook for 2 minutes. Cover the lid and let them combine well in the pot.Chinese braised beef |chinasichuanfood.com

Sichuan braised beef|chinasichuanfood.com

Sichuan braised beef|chinasichuanfood.com

Sichuan Braised Beef

Authentic Sichuan style red braised beef

Course:

Main Course

Cuisine:

Sichuan cuisine

Servings: 6

Calories: 583kcal

Author: Elaine

Ingredients

  • 1
    strip of beef brisket
    around 1000g
  • 4
    middle sized potatoes
  • 2
    tbsp.
    Sichuan doubanjiang
  • 2
    leek onions
    cut into sections
  • 1
    garlic
    peeled
  • 1
    tbsp.
    rock sugar
  • 2
    star anises
  • 2
    bay leaves
  • 2
    Amomum villosum Lours
    optional
  • a very small piece of cassia bark
  • 1/2
    tbsp.
    Sichuan peppercorn
  • 1/4
    cup
    light soy sauce
  • 2
    tbsp.
    dark soy sauce
  • 4
    tbsp.
    Chinese cooking wine
  • Water as needed
  • coriander
    as needed

Instructions

  1. Cut the beef sirloin into small chunks and then soak in a large pot of clear water for half an hour.
  2. Get a large pot and load it with enough water, add 2 slices of ginger and 1 tablespoon of cooking wine. Place the beef in cold water, start the fire and bring everything to boil for 2 minutes. Transfer out and drain.
  3. Add around 1 tablespoon of cooking oil in your pot and fry doubanjiang until the oil turns red too. Place leek onion and other spices, fry over small fire until aromatic.
  4. Place the beef in and fry for a while until you can smell the aroma of the beef. Add rock sugar, light soy sauce and dark soy sauce. Continue frying for couple of minutes so the flavors can be well combined. Then place water or beer to cover the beef (3cm higher in stove pot and 1.5 cm higher in high pressure cooker) and then cook the beef until well softened.
  5. Peel the cut the potatoes into 3 cm cubes and then cook the potatoes with clean water for 20 minutes until almost soft.
  6. Drain the potatoes and add then into the well cooked beef. Mix in and continue cook for 2 minutes. Cover the lid and let them combine well in the pot.

Nutrition Facts

Sichuan Braised Beef

Amount Per Serving

Calories 583
Calories from Fat 198

% Daily Value*

Total Fat 22g
34%

Saturated Fat 7g
35%

Cholesterol 187mg
62%

Sodium 1069mg
45%

Potassium 1649mg
47%

Total Carbohydrates 22g
7%

Dietary Fiber 4g
16%

Sugars 2g

Protein 68g
136%

Vitamin A
0.8%

Vitamin C
20.7%

Calcium
7%

Iron
61.4%

* Percent Daily Values are based on a 2000 calorie diet.

Sichuan braised beef|chinasichuanfood.com

This article was published by chinasichuanfood.com. Click here to read the original.

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