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Nine Dragons: Spicy Beef in Sichuan Broth


Spicy Beef in Sichuan Broth

Nine Dragons Restaurant,  China Pavilion , EPCOT


Complete Dish:
10 ounces sliced beef
10 peppercorns
8 dried Sichuan pepper
2 ounces Shanghai bokchoy, blanched
1 tablespoon chopped garlic
1 tablespoon chopped scallion
2 tablespoon cooking oil
1 tablespoon Chinese cooking wine
1 cup water or chicken broth
3 to 4 tablespoon soy sauce, to taste

Beef Marinade:
white pepper to taste
salt to taste
1 tablespoon corm starch
1 tablespoon water





Slice beef. Add in marinade. Put aside.

2. Heat 2 tablespoons of cooking oil in a frying pan over medium high heat. Stir in peppercorn. Stir fry peppercorn for about a minute or until fragrant. Discard peppercorn. Keep fragrant oil in frying pan. Stir in dried Sichuan pepper. Stir fry dried peppers until brown in color. Remove and put aside dried pepper.

With oil still in the frying pan, stir in chopped garlic and chili paste. Stir fry until fragrant. Add cooking wine, then water. Cook broth to a boil. Add soy sauce and a dash of white pepper. Quickly stir in sliced beef. Once beef is cooked, add blanched Shanghai bokchoy. Dish up. Top cooked beef and broth mixture with browned Sichuan pepper. Served immediately with steamed rice.

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