Twice-Cooked Beef

INGREDIENTS

• 600g Beef Lean 5% Fat Cut Pieces
• 2 tbsp Shaoxing Wine
• 2 tbsp Soy Sauce
• 2 tsp Cornstarch
• 4 tbsp Cooking Oil
• 4 cloves Garlic
• 2 tbsp Ginger
• 4 Green Onion
• 4 tbsp Doubanjiang
• 8 Dried Chilli
• 1 tsp Sichuan Peppercorn
• 1 tsp Sugar
• 1 tbsp Rice Vinegar
• 300ml Water
• 1 tsp Salt

STEPS

1. 1

   Bring a saucepan of water to a gentle boil. Add 600g of beef lean 5% fat cut pieces and 1 tsp of salt, then simmer for 10 minutes, until the beef is no longer pink in the center. Transfer the beef to a clean plate and reserve 75 ml of the cooking liquid. Do not reuse the raw-beef plate or utensils without washing them.

   ⏱ 10 min

2. 2

   Slice the cooked beef into thin pieces. Mix 2 tbsp of shaoxing wine, 2 tbsp of soy sauce, and 2 tsp of cornstarch in a small bowl, then toss with the sliced beef.

3. 3

   Heat 4 tbsp of cooking oil in a wok over high heat. Add the beef in a single layer and stir-fry for 3 minutes, until lightly browned at the edges. Transfer it to a clean bowl.

   ⏱ 3 min

4. 4

   Reduce the heat to medium. Add 4 cloves of garlic (minced), 2 tbsp of ginger (finely chopped), 4 green onions (white and green parts separated and sliced), 4 tbsp of doubanjiang, 8 dried chillis, and 1 tsp of sichuan peppercorn. Stir-fry for 1 minute, until fragrant.

   ⏱ 1 min

5. 5

   Add 300ml of water, 1 tsp of sugar, and 1 tbsp of rice vinegar to the wok. Return the beef and stir-fry for 4 minutes, until the sauce thickens and the beef is steaming hot throughout. Stir in the sliced green onion tops and serve immediately.

   ⏱ 4 min