Sichuan Beef Slices In Chilli Oil Recipe

Name: Sichuan Beef Slices In Chilli Oil Recipe
Total time: 40 min
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

A cold dish of slow cooked beef thinly sliced and served in a spicy tangy sauce and crunchy vegetables.Fu Qi Fei Pian, or Sichuan Sliced beef in Chili Sauce, is one of the most underrated dishes outside of China. The tender beef slices are served in a rich, spicy hot sauce and topped with peanut flakes and cilantro. Every bite is bursting with flavor.

4.8

12 Rating - Rate

Non Vegdiet

40minstotal

10minsPrep

30minsCook

ingredients serve

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Ingredients For Sichuan Beef Slices In Chilli Oil Recipe

Ingredients for beef
5 pound Beef
4 No.s Star anise
4 No.s Bay leaves
2 No.s Cinnamon stick
1 No.s Black cardamom
2 teaspoon Sichuan peppercorns
0.5 teaspoon Fennel seeds
2 No.s Cloves
3 No.s Dry red chillies
1 piece Dried galangal
4 Kaempferia galanga slices
2 Scallion stalks
5 Ginger slices
5 Cloves Garlic
3 tablespoon Soy sauce
3 tablespoon Chinese cooking wine
2.5 tablespoon Sugar
4.5 teaspoon Salt
1 teaspoon Dark soy sauce
As required Celery stalks for plating, cut in slices
Ingredients for chilli oil
2 teaspoon Sichuan Peppercorn Powder
0.25 cup Toasted Sesame Seeds
1 flakes Chilli cup
2 Garlic sliced cloves
1.5 inch Ginger Sliced
2 piece Scallion cut into short stalks
1 stick Cinnamon
2.5 cup Vegetable Oil
Ingredients for sauce
8 Garlic minced cloves
1 teaspoon Sugar
2 tablespoon Chinese Black Vinegar
1 cup Cooked brine from the meat pot
3 tablespoon Chilli oil

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Directions : Sichuan Beef Slices In Chilli Oil Recipe

STEP 1.Place 5 lbs of beef ( beef shank + beef heart+ honeycomb tripe + book tripe) in a large pot and cover them with room temperature water. Leave them to rest for 3 hours or overnight in the refrigerator. remove from the water and keep aside. Discard the water.

STEP 2.-1place the beef shank, beef heart and honeycomb tripe into the pot. Fill the pot with clean water, put it in the heat and bring it to a boil.

STEP 3.-2place the book tripe in a bowl and cover with clean water and keep it in the refrigerator till needed.

STEP 4.-3remove the 3 pieces of meat from the boiling water and transfer them to a fresh pot. Discard the boiled water.

STEP 5.-4add 3 litres of fresh boiling hot water, and put the pot back on the heat.

STEP 6.-5add 2 star anise, 2 bay leaves, 2 cinnamon stick, 1 blck cardamom, 2 tsp sichuan peppercorns, ½ tsp fennel seeds, 2 cloves, 3 dry red chillies, 1 piece dried galangal, 4 slices kaempferia galanga (sand ginger), 2 scallion stalks, 5 slices ginger, 5 garlic cloves, 3 tbsp soy sauce, 3 tbsp chinese cooking wine, 2 ½ tbsp sugar, 2 ½ tsp salt, 1 tsp dark soy sauce. Bring it to a boil.

STEP 7.-6turn the heat to low and simmer for 1 ½ hours.

STEP 8.-7towards the end of that time take the book tripe out of the refrigerator and squeeze out the excess water. Add it to the simmering pot for 1 to 2 minutes.

STEP 9.-8then take it out and use scissors to separate the ‘book’ layers. Put it in a bowl, cover it and put it in the refrigerator.

STEP 10.-9after 1 ½ hour, turn off the pot. Keep it covered and let the ingredients remain in the covered pot till completely cool. This will take upto 6 hours. The pot can be placed in the refrigerator to cool down.

STEP 11.-10for chilli oil, in a large mixing bowl add 2 tsp sichuan peppercorn powder, ¼ cup toasted sesame seeds, 1 cup chilli flakes, 1 tsp salt.

STEP 12.-11heat a saucepan and add 2 cloves of sliced garlic, 1 ½ inches of ginger sliced, 2 stalks of scallion cut into 2 inch pieces, 2 bay leaves ,2 star anise, 1 stick cinnamon .

STEP 13.-12to this add 2 ½ cup vegetable oil. On low heat season the oil for 8 to 10 minutes.

STEP 14.-13when the aromatics are lightly charred, remove them from the oil using a slotted spoon.

STEP 15.-14let the oil continue to heat to 400 degrees fahrenheit. Then remove from the heat and pour it in batches directly into the bowl with the chilli powders, stirring continuously. Once well mixed, let it cool.

STEP 16.-15to make the sauce add 8 minced cloves of garlic, 1 tsp salt and 1 tsp sugar in a bowl. Mix them well.

STEP 17.-16add 2 tbsp chinese black vinegar, and mix well.

STEP 18.-17add 1 cup of the flavourful brine from the meat pot. Check the salt. The sauce should be saltier than usual.

STEP 19.-18to this add 3 to 6 tbsp of chilli oil. Keep aside.

STEP 20.-19cut chinese celery stem, as required to layer the serving dish, lengthwise at an angle. Keep aside.

STEP 21.-20once the meats in the pot have completely cooled, take them out of the brine.

STEP 22.-21cut the shank, heart and honeycomb tripe into thin slices.

STEP 23.-22in a bowl arrange mixed layers of the different meats, till the bowl is full. Then add the chopped celery on the top. (all the cooked meat may not be used in one serving. There will still be meat leftover)

STEP 24.-23cover the bowl with a serving plate and flip it over so that the meat comes out into the plate with the celery at the bottom.

STEP 25.-24garnish with coriander leaves on the top and around the arrangement of meat.

STEP 26.-25then generously pour the sauce all over and around the meat on the plate.

Nutrition
value

11522

calories per serving

1005 g Fat491 g Protein180 g Carbs111 g FiberOther

Current Totals

1005 g Fat
491 g Protein
180 g Carbs
111 g Fiber

MacroNutrients

Carbs
180 g
Protein
491 g
Fiber
111 g

Fats

Fat
1005 g

Vitamins & Minerals

Calcium
2686 mg
Iron
84 mg
Vitamin A
299 mcg
Vitamin B1
1 mg
Vitamin B2
3 mg
Vitamin B3
123 mg
Vitamin B6
12 mg
Vitamin B9
308 mcg
Vitamin B12
0 mcg
Vitamin C
64 mg
Vitamin E
114 mg
Copper
4 mcg
Magnesium
1053 mg
Manganese
65 mg
Phosphorus
5096 mg
Selenium
284 mcg
Zinc
113 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Sichuan Beef Slices In Chilli Oil Recipe

ingredients serve

Ingredients For Sichuan Beef Slices In Chilli Oil Recipe

Directions : Sichuan Beef Slices In Chilli Oil Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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