Sichuan-style Spicy Beef Gulyás

Ingredients

While the original Hungarian Gulyás is traditionally prepared with paprika and caraway seeds, our Sichuan adaptation introduces the vibrant flavors of Sichuan peppers, chili bean paste, and Sichuan peppercorns. These additions infuse the dish with a fiery kick and a numbing sensation that is characteristic of Sichuan cuisine. The result is a tantalizing fusion of Hungarian and Chinese flavors that will leave your taste buds craving for more. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons Sichuan chili bean paste 2 tablespoons Sichuan chili bean paste
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 38g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the beef slices to the pot and cook until browned on all sides.
3. 3.
   Stir in the Sichuan chili bean paste and Sichuan peppercorns, and cook for an additional minute.
4. 4.
   Add the soy sauce, dark soy sauce, rice vinegar, and sugar. Mix well to coat the beef.
5. 5.
   Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the beef is tender.
6. 6.
   Add the potatoes, carrots, and red bell pepper to the pot. Simmer for an additional 15 minutes, or until the vegetables are cooked through.
7. 7.
   Garnish with chopped green onions and fresh cilantro before serving.

Treat your ingredients with care...

• Sichuan chili bean paste — Adjust the amount according to your spice tolerance. Increase or decrease the quantity to suit your preference for heat.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.
• Beef — Choose a tender cut of beef, such as sirloin or ribeye, and slice it thinly against the grain for maximum tenderness.
• Potatoes — Cut the potatoes into small cubes to ensure they cook evenly and become tender.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.

Tips & Tricks

• For an extra kick of heat, add a few dried Sichuan peppers to the dish while simmering.
• Serve the Sichuan-style Spicy Beef Gulyás with steamed rice or noodles to soak up the flavorful sauce.
• Adjust the amount of Sichuan chili bean paste and Sichuan peppercorns to suit your spice preference.
• Allow the dish to simmer for a longer time for even more tender beef.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Sichuan-style Spicy Beef Gulyás hot in individual bowls. Garnish with fresh cilantro for a pop of color and a hint of freshness. Accompany the dish with steamed rice or noodles to complete the meal.

Presentation advice

To elevate the presentation of the Sichuan-style Spicy Beef Gulyás, arrange the sliced beef and colorful vegetables on top of the rice or noodles. Drizzle some of the flavorful sauce over the ingredients and garnish with a sprig of fresh cilantro. The vibrant colors and enticing aroma will make this dish a feast for the eyes.