A quick and easy sichuan style dish with super tender beef that is poached in a

tasty and spicy broth .

Sichuan Poached Beef (Shuizhu)

ingredients

• 1 pound beef, thinly sliced across grain
• 1/4 cup water
• 1/4 teaspoon baking soda
• 1 pound bean sprouts
• 4 ounces enoki mushrooms
• 2 tablespoons oil
• 1 tablespoon Sichuan peppercorns, toasted and ground
• 1 tablespoon garlic, grated/minced
• 1 tablespoon ginger, grated/minced
• 2 green onions, thinly sliced and seprated into whites and greens
• 3 tablespoons doubanjiang (chili bean paste)
• 2 cups chicken stock
• 1 tablespoon soy sauce
• 2 tablespoons chili oil
• 1 teaspoon sesame oil
• 1 tablespoon chopped cilantro
• 1/2 teaspoon Sichuan peppercorns, toasted and ground

directions

1. Marinate the beef in the mixture of the water and baking soda for 1 hour before rinsing. (optional)
2. Place the bean sprouts and mushrooms in a large pan/wok and heat until just starting to wilt, before transferring to a large serving dish.
3. Heat the oil in the same pan over medium heat, add the Sichuan peppercorns, garlic, ginger, the whites of the green onions and doubanjiang and cook until fragrant before adding the broth and soy sauce.
4. Bring to a boil, add the beef and cook until the beef is just cooked, about 2-3 mintues, before adding the chili oil, sesame oil and cinaltro.
5. Pour the beef over the bean sprouts and mushrooms in the serving dish and garnish with the green onions and toasted and ground Sichuan peppercorns.

Note: Use a tender cut of beef like tenderloin or stip loin or a cut like flank teak, making sure to slice thinly against the grain to ensure that it is nice and tender.

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