Spicy Beef in Sichuan BrothNine Dragons Restaurant, China Pavilion , EPCOT
10 ounces sliced beef
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
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.