Pingyao Beef
Pingyao Beef is a traditional dish from Pingyao, Shanxi. It features a ruddy color, tender texture, savory flavor, and clear grain when sliced, making it perfect as a snack or side dish.
Ingredients
8 items- Beef shank 1000 grams
- Sichuan peppercorns 15 grams
- Salt 50 grams
- Scallions 2 stalks
- Ginger 20 grams
- Cooking wine 30 ml
- Star anise 2 pieces
- Cinnamon stick 1 small piece
Nutrition
Steps （7 steps）
Cut the beef shank into large pieces (about 500g each). Soak in clean water for 30 minutes, changing the water once, to remove blood.
Heat a dry pan over low heat, add Sichuan peppercorns and salt, stir-fry for about 3 minutes until fragrant and slightly yellow. Remove and let cool.
Rub the cooled pepper-salt mixture evenly over the beef. Add scallion sections, ginger slices, and cooking wine. Rub thoroughly, place in a ziplock bag, and marinate in the refrigerator for 2 hours.
Put the marinated beef into a pot with cold water, bring to a boil over high heat, skim off the foam, boil for 5 minutes, then remove and rinse with warm water.
In another pot, add enough water (about 5cm above the beef), put in the beef, remaining pepper-salt, scallion, ginger, cooking wine, and optionally star anise and cinnamon. Bring to a boil over high heat, then turn to low heat, cover and simmer for 1.5 hours until a chopstick can easily pierce the thickest part.
Turn off the heat and let the beef cool naturally in the broth, soaking for at least 1 hour to absorb flavors.
Take out the beef, slice thinly against the grain (about 3mm thick), arrange on a plate. Serve with a dipping sauce made of minced garlic, vinegar, and light soy sauce.
Tips
Slice the beef against the grain for tenderness. The longer it marinates, the more flavorful. Do not skip the soaking step. Leftover beef can be wrapped in plastic wrap and refrigerated for 3–5 days.
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