Cooking Mode: Sichuan Boiled Beef

Step 1 of 5

Toss ground beef with cornstarch, soy sauce, and a pinch of salt; form into small flat strips.

Step 2 of 5

Heat 1 tbsp oil in a wok, stir-fry shredded cabbage until tender-crisp, and place at the bottom of serving bowls.

Step 3 of 5

In the same wok, heat remaining oil, sauté garlic paste, ginger paste, and red chili powder for 30 seconds.

Step 4 of 5

Pour in water and bring to a rolling boil, then gently drop seasoned beef strips into the boiling broth.

Step 5 of 5

Cook for 4 minutes until beef is tender, ladle over the cabbage bed, and serve hot.