Main Ingredients:
Beef tenderloin: appropriate amount.
Auxiliary Ingredients:
Celery: appropriate amount; Garlic sprouts: appropriate amount; Lettuce: appropriate amount.
Seasonings:
Ginger and garlic slices: appropriate amount; Garlic cloves: appropriate amount; Cooking wine: appropriate amount; Soybean powder: appropriate amount; Pepper powder: appropriate amount; Doubanjiang: appropriate amount; Dried chili: appropriate amount; Sichuan peppercorn: appropriate amount; Dark soy sauce: appropriate amount.
Taste: Medium spicy; Cooking method: Boiling; Time: Ten minutes; Difficulty: Easy.
Steps for Boiled Beef Slices in Hot Chili Oil
Cut the beef into slices against the grain (as shown in the picture)
Put the beef slices in a bowl and add water and soybean powder. Knead and beat the beef slices with your hands repeatedly to allow more water and soybean powder to enter the beef. Add soybean powder and water in small amounts multiple times. You don’t need any meat tenderizer to make the beef tender and smooth, just knead it for a longer time.
Heat the oil in a wok, add Sichuan peppercorn and dried chili, then add garlic sprouts, celery, lettuce, and salt. Stir-fry until 70% cooked, then pour the mixture into a soup bowl.
Stir-fry the dried chili and Sichuan peppercorn in the wok, then remove and chop them finely.
Leave some oil in the wok and add Sichuan peppercorn, dried chili, ginger, garlic, and Doubanjiang. Stir-fry until fragrant.
Add an appropriate amount of water (preferably broth) to the wok.
When the soup boils, add the beef slices, cooking wine, pepper powder, and dark soy sauce.
Cook the beef slices until 70% done, then pour the beef and soup into the soup bowl. Add the chopped chili and garlic on top.
Heat the oil in the wok until hot, then pour it over the garlic and chili. Pour the oil over the entire bowl and add cilantro on top (I used celery leaves instead today since I forgot to buy cilantro).
