Twice-Cooked Beef
A classic Sichuan dish: tender beef slices, crisp garlic sprouts, and savory chili bean paste. Savory, slightly spicy, and incredibly aromatic—perfect with rice.
Ingredients
12 items- Beef shank 300 g
- Garlic sprouts 3 stalks
- Ginger 1 small piece
- Garlic 3 cloves
- Pixian chili bean paste 2 tbsp
- Fermented black beans 1 tsp
- Sweet bean paste 1 tsp
- Light soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Sugar 1/2 tsp
- Salt to taste
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Place beef shank whole into a pot of cold water, add ginger slices and 2 tbsp cooking wine. Bring to a boil over high heat, skim off foam, then reduce to low heat and simmer covered for about 40 minutes, until a chopstick can easily pierce the center. Remove and let cool, then slice thinly.
Cut garlic sprouts diagonally, mince ginger and garlic, chop chili bean paste and fermented black beans. Keep white and green parts of garlic sprouts separate.
Heat a wok with 1 tbsp oil over medium-high until hot. Add beef slices and stir-fry over medium-low heat for about 3 minutes, until edges are slightly crispy and fat renders. Remove and set aside.
Leave a little oil in the wok, reduce to low heat. Add chili bean paste, fermented black beans, ginger, and garlic. Stir slowly for about 2 minutes until the oil turns red and fragrant.
Turn heat to high, return beef slices and stir-fry for 30 seconds. Add sweet bean paste, light soy sauce, and sugar. Mix well to coat.
Add the white parts of garlic sprouts first and stir-fry for 20 seconds, then add green parts and stir-fry over high heat for about 30 seconds, until tender and bright green.
Taste and adjust salt if needed (remember the bean paste and soy sauce are salty). Stir well and turn off heat immediately.
Transfer to a serving plate. Garnish with a sprinkle of white sesame seeds or chopped green onions for aroma and presentation.
Tips
Chill the boiled beef in the refrigerator for 30 minutes before slicing to achieve thinner, less crumbly slices. Always fry the chili bean paste over low heat to slowly release its red oil and flavor. Cook the white parts of garlic sprouts first to avoid overcooking the green parts.
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