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Fresh Homemade Recipe
Non-Vegetarian
Chinese
Sichuan Boiled Beef
Bold and fiery Sichuan classic featuring tender beef slices resting on a bed of crisp cabbage in a spicy, numbing chili oil broth.
Total Time
27 mins
Difficulty
Medium
Servings
2
Step-by-Step Instructions
1
Toss ground beef with cornstarch, soy sauce, and a pinch of salt; form into small flat strips.
2
Heat 1 tbsp oil in a wok, stir-fry shredded cabbage until tender-crisp, and place at the bottom of serving bowls.
3
In the same wok, heat remaining oil, sauté garlic paste, ginger paste, and red chili powder for 30 seconds.
4
Pour in water and bring to a rolling boil, then gently drop seasoned beef strips into the boiling broth.
5
Cook for 4 minutes until beef is tender, ladle over the cabbage bed, and serve hot.
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