Cold Spicy Beef

Name: Cold Spicy Beef
Cuisine: Hubei
Ingredients: 6 cloves; 5 ml/1 tsp Sichuan peppercorns; 1 star anise; 1 stick cinnamon, about 5 cm/2 in; 15 ml/1 tbsp red rice wine lees or red fermented tofu (tofu ru); 15 ml/1 tbsp rice wine or vinegar; 15 ml/1 tbsp red rice wine lees or red fermented tofu (tofu ru); 15 ml/1 tbsp red rice wine lees or red fermented tofu (tofu ru); 15 ml/1 tbsp rice wine or vinegar; 450 g/1 lb rump/round or rib-eye beef, in one piece; 15 ml/1 tbsp finely grated ginger; 15 ml/1 tbsp sesame oil; 5 ml/1 tsp salt; 30 ml/2 tbsp light soy sauce; 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp caster/superfine sugar; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Although cold food is not a great favourite among most Chinese, when summers dawn with unrelenting heat – especially in land-locked areas like Sichuan, Hunan and Hubei – this spicy beef dish makes a welcome change.

Ingredients

450 g/1 lb rump/round or rib-eye beef, in one piece
15 ml/1

Asia
China
Hunan
Sichuan
Main course

Method

Fill a pan with boiling water and add the beef. Boil for 30 seconds, transfer it to a colander, and rinse it quickly under cold water.
Put 1.5 litres/2½ pints/