Beef in Red Broth
Beef in Red Broth is a classic Sichuan dish with bright red color, numbing and spicy flavor. The beef is tender and flavorful, the broth rich and velvety, perfect for warming up in winter.
Ingredients
18 items- Beef brisket 500g
- Ginger 3 slices
- Scallions 2
- Garlic 4 cloves
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Dried chilies 5
- Sichuan peppercorns 3g
- Pixian chili bean paste 30g
- Light soy sauce 30ml
- Dark soy sauce 15ml
- Cooking wine 30ml
- Sugar 5g
- Salt to taste
- White pepper 2g
- Cooking oil 30ml
- Hot water 1500ml
Nutrition
Steps （8 steps）
Place beef in cold water with 3 slices ginger and 15ml cooking wine. Bring to a boil over high heat, skim off foam, boil for 2 minutes. Remove and rinse with warm water; drain.
Heat 30ml oil in a pot over medium heat until moderately hot. Add ginger, scallions, garlic, star anise, cinnamon, bay leaves, dried chilies, and Sichuan peppercorns; stir-fry about 2 minutes until fragrant.
Add Pixian chili bean paste; stir-fry over low heat for about 2 minutes until red oil releases and aroma deepens.
Turn heat to medium, add beef chunks, stir-fry about 2 minutes to coat evenly.
Pour in remaining 15ml cooking wine along the edge, add light soy sauce, dark soy sauce, and sugar; stir-fry evenly for about 1 minute.
Pour in hot water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until beef is tender (easily pierced with chopsticks).
Season with salt and white pepper to taste. If the broth is too thin, increase heat to reduce slightly.
Serve in bowls, garnish with chopped scallions or cilantro.
Tips
Rinsing blanched beef with warm water keeps it tender; fry chili bean paste over low heat to fully release red oil; add enough water at once to avoid affecting texture.
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