Sichuan Boiled Beef (Shui Zhu Niu Rou)

Ingredients

• 1½ lb flank steak
• 1 head bok choy
• 4 oz bean sprouts
• 6 clove garlic
• 2 inch ginger
• 4 scallions
• 2 tbsp Sichuan peppercorns
• ½ cup dried red chilies
• 1 tbsp chili flakes
• 2 tbsp doubanjiang (Sichuan chili bean paste)
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 4 cup chicken broth
• ¾ cup vegetable oil
• ½ tsp salt
• 1 tsp sugar
• ¼ cup cilantro (optional)

Steps

1. Slice the flank steak against the grain into thin pieces. Marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and a pinch of salt for 15 minutes.
2. Prepare vegetables: roughly chop bok choy, mince 4 cloves garlic and 1 inch ginger, slice 2 scallions, and finely chop remaining garlic and ginger for garnish. Cut dried chilies into 1-inch pieces.
3. Heat 2 tbsp oil in a large pot or wok over medium heat. Add doubanjiang, minced garlic, and ginger. Stir-fry until fragrant, about 1 minute. Add chicken broth, remaining 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and sugar. Bring to a boil.
4. Add bok choy and bean sprouts to the broth and cook for 1-2 minutes until slightly tender. Remove vegetables and arrange them in a large serving bowl.
5. Reduce heat to a simmer. Carefully add the marinated beef slices to the broth, cooking in batches if necessary, until just cooked through (about 1-2 minutes). Do not overcook. Transfer beef and some broth over the vegetables in the serving bowl.
6. In a small dry pan, toast 1 tbsp Sichuan peppercorns and dried red chilies over medium-low heat until fragrant, about 1-2 minutes. Crush them lightly. In the same pan, heat remaining 0.5 cup oil until shimmering. Add crushed peppercorns and chilies, remaining chili flakes, and the finely chopped garlic and ginger. Cook for 30 seconds until fragrant.
7. Pour the hot, aromatic oil mixture over the beef and vegetables in the serving bowl. Garnish with sliced scallions and fresh cilantro, if desired. Serve immediately with steamed rice.