Name: Spicy and Tingly Beef (麻辣牛肉臊子)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 2 tablespoons Shaoxing cooking wine; ¼ large tomato, diced; ¼ teaspoon sugar; 1 garlic clove, peeled and sliced; 1 tablespoon soy sauce; 1 tablespoon Sichuan peppercorn powder; 1 star anise pod, broken; 1½ tablespoons vegetable oil; 1 teaspoon Red Chili Powder; 1½-inch (4 cm) piece fresh ginger, peeled and finely chopped; 11 ounces (310 g) beef shank; ¼ medium red onion, diced; 2 green onions, trimmed and sliced; 1½ teaspoons Pixian bean sauce; 2 dried red chile peppers, cut into ¼-inch (6 mm) segments

Preparation info

Serves
2

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

I like to think of this pairing as China’s version of burgers and fries, a common, simple beef dish that everyone has had in their life. The depth of flavor is first developed from the red meat and the funky, soy-like Pixian bean sauce, but this dish’s calling card is the ma la, or spicy and tingly qualities thanks to both heady chile peppers and fruity Sichuan peppercorns. And unlike many other dishes in this book, this recipe comes with a wallop of Sichuan peppercorn powder, rather than a