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.
Step-by-Step Instructions
Toss ground beef with cornstarch, soy sauce, and a pinch of salt; form into small flat strips.
Heat 1 tbsp oil in a wok, stir-fry shredded cabbage until tender-crisp, and place at the bottom of serving bowls.
In the same wok, heat remaining oil, sauté garlic paste, ginger paste, and red chili powder for 30 seconds.
Pour in water and bring to a rolling boil, then gently drop seasoned beef strips into the boiling broth.
Cook for 4 minutes until beef is tender, ladle over the cabbage bed, and serve hot.
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