No Sichuan peppercorn or fermented bean paste is used here. But this light and refreshing dish will still titillate your palate with loads of flavors. Only using less expensive cut, the dish can be perfectly served as either appetizer or main course for everyday meal or dinner party.
- 1000g beef shank 牛键子肉 or any less expensive cut
- 1000ml water for blanching beef
- 30g ginger生姜
- 4-5 sprigs spring onion青葱
- 1000ml water for cooking the beef
- 2 tablespoons Chinese cooking wine
- 1 teaspoon salt
- 2 tablespoon cooking oil
- 7-8 fresh green chili pepper, thinly sliced,
- 1-2 fresh red chili pepper, thinly sliced
- 4 tablespoons light soy sauce生抽
- 1 teaspoon sesame oil香油
- 1 tablespoon white sesame seeds白芝麻
- Coriander for garnish (optional)
- Cut the beef shank into two big equal pieces. Pour 1000ml water in a big pot and add the raw meat. Bring it to boil for 10 minutes. Remove the pot from fire. Rinse the blanched meat well
- Add another 1000ml water in the same clean pot. Add blanched beef and all ingredients (except salt) in the pot. Bring the pot to boil for 10 minutes with high heat。 Cover the pot and leave it on the stove for 45-60 minutes in low heat (add salt when meat has been cooked for 40 minutes)
- Remove the meat from the pot and let the meat cool off in the room temperature for 30 minutes – Don’t get rid of the stock. You will need them for making sauce later. Then thinly slice the meat.
4. Now let’s make the sauce. Thinly slice all the peppers. Place cooking oil in a frying pan. Place half of the green and red chili peppers. Fry over medium for 2-3 minutes. Add the light soy sauce, sesame oil and 2 cups of beef stock. Mix well. Turn the heat off. The sauce is done.
5. Now, let’s plate. Get a deep bowl, place sliced meat. Pour into the sauce. Add onto the other half of the green and red chili pepper. Sprinkle with white sesame seeds.
6. Leave the bowl in the fridge for 1 hour before serving.