The second day of CNY, it’s also a sunday, let’s keep the cooking going!!! When I was thinking what to cook, suddenly this dish come up, 水煮牛肉 poached beef in hot chili oil! I don’t know why, it’s good to have something Chinese and in red colour for CNY! My husband loves hot and spicy, so I guess should be good!
Actually for the authentic Sichuan style, should be with different kind of chilli pepper, it should be a mix of the dry one, the fresh chilli pepper and other pepper, such as zanthoxylum 花椒 and 麻椒, which I am not even sure what is the name in English, that’s where the numb kind of spicy coming from. Anyway, I cannot find different kind of chilli pepper, not even the dry one, so I can only cook with the fresh one.
I am thinking to cook this with udon as well, as my husband loves udon, and somehow I found that is the best to match with the beef. Cut the beef in thin slices against the grain, marinate them with egg white, pinch of salt and some flour, and let them sit in the fridge for 30 minutes. Heat up the wok with oil and fry the fresh hot chilli peppers a bit, and then remove them and put them aside. Chop them up in small pieces, we will use them in the end. Now, use the same oil to fry the vegetable with high heat, I am using 小棠菜, similar to pak choy, but you can replaced it by other vegetable. Fry until the vegetable is almost done and season it with salt and a touch of rice wine, don’t over cook it, then add the spring onion into it and fry a bit. Place the vegetable in a large bowl or pot, that will be the base of your dish.
Let’s start working on the red hot chilli oil! Heat up the oil, add ginger slices and garlic slices, and then 3 big tablespoon of chilli bean sauce. Fry them a bit, and then add some water, let it cook for a while. Then, add chicken stock and bring it to boil, and let it simmer, add white ground pepper, soy sauce, chilli pepper oil and chicken stock powder. Taste it and see if that’s what you like, otherwise adjust it. I would like to cook the udon now, so I add them in the pot and cook until they are done. Place the udon in the large bowl on top of the vegetable. Now lower the heat and place the beef slices into the soup, let the heat to poach the beef until they are fully cooked. Make sure the beef do not stick together and pour the beef with some soup in the bowl or pot on top of the udon and vegetable. Then place the chopped red chilli pepper and chopped coriander on the top as garnish.
It’s so hot and spicy then I’m so sweating!!!!!