Sichuan Spicy Beef Stew (Chinese Comfort Food)
Sichuan Spicy Beef Stew
Chinese Comfort Food
What are Star Anise and Sichuan Peppercorns?
What is meant by Chinese "red cooking"?
Sichuan Spicy Beef Stew
Beef dishes are more common in Sichuan than in most other Chinese cuisines because of the prevalence of oxen there and beef stew is considered to be a comfort food where everyone has his own secret blend of spices.
The following recipe contains all of the necessary basic ingredients but other spices such as cinnamon, fennel seed, cloves, black cardamom and even dried orange peel are sometimes added.
This recipe is an example of what is called "red cooking" by the Chinese. This type of cooking involves braising meat in liquid for long periods of time until it becomes tender and takes on a brownish color from the soy sauce and other ingredients in which it is cooked. The term "red cooking" is used in place of "brown cooking" because red is a happy color in China.
The Chinese generally use the cheaper, tougher cuts of beef to make this dish, but I use regular stew meat. You can use any size pieces of meat but I normally cut my beef into one-inch square by one-half inch thick chunks. I recommend that the first time that you cook this dish you use the basic ingredients listed below. In future preparations you can experiment with some of the spices that I previously listed.
Rather than cooking in a frying pan or a wok, I suggest that you use a Dutch Oven or a covered baking dish. It is probably easier to finish this dish in a 250 F oven than to try to keep it from burning on top of the stove.
2 Hours at 250 F
2 Lbs. of Beef Stew Meat
3 Tablespoons Sichuan Sweet Bean Sauce
2 Tablespoons Sichuan Chili Bean Sauce
(Mix in a bowl)
4 Tablespoons Black Soy Sauce
4 Tablespoons Dry White Wine
2 Teaspoons Sugar
1/2 Teaspoon Sichuan Flower Peppercorn Powder
4 Whole Star Anise
About 3 Cups of Water
6 Tablespoons of Oil
1 Tablespoon minced Fresh Ginger Root
1 Tablespoon minced Garlic
6 Chopped Scallions including the green parts
- Heat a large Dutch Oven or Baking Dish and add the 6 tablespoons of oil. Cook the ginger, garlic and scallions for two minutes.
- Add the beef mixture and cook on all sides until it loses its red color.
- Add the sauce mixture and the water and mix well. Cook for about two hours until the meat is tender, mixing occasionally to prevent sticking. There should be about 1-1/2 cups of sauce left. You can add water if necessary.
- Serve with noodles or rice
Chinese Beef Stew (not mine)
Chengdu - the capital of Sichuan Provence
Sichuan Provence in relation to other Chinese cities
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