✅ Step 1: Ingredient List
Here are the main ingredients needed to make Sichuan-Style Sliced Beef.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Tenderloin | 300g | 🐄 Choose beef tenderloin for more tenderness |
| Vegetables | Bean Sprouts | 100g | Washed and set aside |
| Lettuce | 100g | Sliced or cut into chunks (optional) | |
| Aromatics | Dried Chilies | 30g | 🌶️ Enhances aroma and heat; reduce if sensitive to spice |
| Sichuan Peppercorns | 15g | Enhances aroma and numbing sensation | |
| Garlic | 3-4 cloves (approx. 15g) | Sliced | |
| Ginger | 1 small piece (approx. 10g) | Shredded | |
| Scallion | 1 (approx. 25g) | Cut into sections | |
| Other | Cooking Oil | 50ml | For stir-frying and oil drizzling |
👨🍳 Step 2: Instructions
Making Sichuan-Style Sliced Beef emphasizes marinating the beef and controlling the heat; it requires high-heat quick frying to maintain the texture of the ingredients.
- 🐄 Prepare & Marinate the Beef (Key Step):
- Cut the beef against the grain into thin slices (approx. 2-3 mm thick).
- Place the beef slices in a bowl. Add light soy sauce (approx. 15g), cooking wine (approx. 10g), starch (approx. 10g), and egg white (1, approx. 30g). Mix well and marinate for 15-20 minutes.
- 🥬 Prepare Ingredients:
- Wash the bean sprouts. Slice the lettuce (if using). Cut the dried chilies into sections. Slice the garlic and ginger. Cut the scallion into sections.
- 🔥 Velvet Stir-fry the Beef:
- Heat the wok, add an appropriate amount of cooking oil (approx. 20ml). Heat until 50% hot (approx. 150°C).
- Add the marinated beef slices and quickly stir-fry until they change color (about 80% cooked). Remove and set aside. Avoid over-stir-frying to prevent the beef from becoming tough.
- 🍳 Stir-fry Aromatics:
- Add an appropriate amount of cooking oil (approx. 20ml) to the wok. Add the dried chili sections, Sichuan peppercorns, ginger slices, and garlic slices. Sauté until fragrant.
- Add the bean sprouts and lettuce slices (if using). Stir-fry until they begin to soften.
- 🧂 Combine & Final Seasoning:
- Return the cooked beef slices to the wok. Quickly stir-fry evenly with the other ingredients.
- Add seasonings: light soy sauce (approx. 10g), sugar (approx. 5g), salt (approx. 3g), etc. Stir-fry evenly.
- Optionally, thicken with a little slurry (water + starch).
- ✨ Oil Drizzling for Aroma (Key Step):
- Place the stir-fried beef slices in a serving bowl. Sprinkle Sichuan pepper powder (approx. 5g), chili powder (approx. 10g), minced garlic (approx. 10g), and chopped scallions (approx. 10g) on top.
- Heat the remaining cooking oil (approx. 10ml) in a small pan until hot, then drizzle it over the seasonings to release their fragrance.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Sichuan-Style Sliced Beef, especially the balance of numbing and spicy notes.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Light Soy Sauce | 25g | Provides savory umami flavor (15g for marinating + 10g for stir-frying) |
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Starch | 10g | Tenderizes beef, locks in moisture |
| White Sugar | 5g | Balances flavors, enhances freshness |
| Table Salt | 3g | Provides base saltiness |
| Sichuan Pepper Powder | 5g | Enhances numbing sensation and aroma |
| Chili Powder | 10g | 🌶️ Enhances heat and aroma |
| Egg White | 30g (1 egg) | Makes the beef more tender |
| Cooking Oil | 50g | For stir-frying (40g) and oil drizzling (10g) |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: Choose beef tenderloin (beef fillet) for more tender meat. Cutting against the grain into thin slices is the crucial first step to ensuring tenderness.
- Marinate Thoroughly: Marinating the beef with starch, egg white, and seasonings can lock in moisture, making the beef more tender and smooth.
- High Heat, Quick Action: Use high heat for quick stir-frying for the beef. Remove it as soon as it changes color to avoid overcooking.
- Oil Drizzling Releases Aroma: Finally, using hot oil drizzled over the seasonings can fully release their fragrance, enriching the dish’s flavor layers.
- Adjustable Numbness & Spiciness: The amount of chilies and Sichuan peppercorns can be flexibly adjusted according to personal taste. Reduce dried chilies and chili powder if sensitive to heat.
