Boiled Beef Slices in Hot Chili Oil

Taste: Spicy; Cooking Method: Boiling; Time: 30 minutes; Difficulty: Moderate.

Detailed Steps for Boiled Beef Slices in Hot Chili Oil

Wash the beef and cut it into thin slices. Put the beef slices in a bowl and add cooking wine, oyster sauce, egg white, ground pepper, and salt. Mix well with hands and add cornstarch.

Mix well with hands and set aside for marinating.

Wash and finely chop the ginger, spring onion, garlic, and dried chili from the seasonings.

Prepare 200g of green vegetables. (You can also use mung bean sprouts, bamboo shoots, or Chinese cabbage)

Bring a pot of water to a boil and add a tablespoon of oil. Blanch the green vegetables until cooked.

Remove the cooked green vegetables and place them in a large bowl.

Heat a separate pan and add some oil. Stir-fry the dried chili, ginger, spring onion, and garlic until fragrant.

Add a tablespoon of Pixian Doubanjiang and stir-fry until the oil turns red.

Add about two bowls of water.

Add salt to taste and a teaspoon of sugar. Cover and bring to a boil. (At this point, you can taste the broth and adjust the saltiness by adding water or salt)

Once the broth is boiling, reduce the heat and add the beef slices one by one. Increase the heat to high and cook until the beef changes color. Immediately turn off the heat. (Do not overcook the beef, as it will affect the texture)

Pour the cooked beef and broth into the bowl with the green vegetables.

Clean the pan and heat it again. Do not add oil. Stir-fry the chili flakes and Sichuan peppercorn until fragrant.

Sprinkle the fried chili flakes and Sichuan peppercorn on top of the beef.

Heat the pan again and add two tablespoons of oil until it smokes.

Pour the hot oil evenly over the chili flakes to finish.