Sichuanese Numbing-and-Hot Beef

Name: Sichuanese Numbing-and-Hot Beef (Ma La Niu Rou 麻辣牛肉)
Cuisine: Chinese
Ingredients: 1 tbsp Shaoxing wine; 50 g ginger, unpeeled, cut into thick slices; 2 spring onions, crushed slightly; 1 garlic clove, very finely chopped; 1 tsp light soy sauce; 2 tsp salt; ⅛ tsp ground roasted Sichuan pepper; 2 tbsp finely sliced spring onion greens; 1 celery stick, de-stringed and finely chopped; 1 tsp sesame seeds (optional); Handful of fresh coriander, coarsely chopped; 3–5 tbsp chilli oil, with its sediment, to taste; ¼ tsp sesame oil; 1 piece of cassia bark, or ⅓ of a cinnamon stick; 2 star anise; 2 cloves; ½ tsp whole Sichuan pepper; Good handful of Fried Peanuts, roughly chopped or crushed with a mortar and pestle; 325 g beef shin, boneless and in one piece

Ma La Niu Rou 麻辣牛肉

Preparation info

Difficulty
Complex

Appears in

Every Grain of Rice

By Fuchsia Dunlop

Published 2012

About