Jiangsu-style Spicy Beef Stew

Ingredients

While the original Philadelphia Pepper Pot is a hearty soup made with tripe and vegetables, this adapted Jiangsu-style Spicy Beef Stew replaces tripe with tender beef and incorporates traditional Jiangsu spices, such as Sichuan peppercorns and chili peppers. The result is a spicier and more robust dish that showcases the flavors of Jiangsu cuisine. We alse have the original recipe for Philadelphia Pepper Pot, 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 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons doubanjiang (spicy bean paste) 2 tablespoons doubanjiang (spicy bean paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon sugar 1 tablespoon sugar
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, grated ginger, dried chili peppers, and Sichuan peppercorns. Sauté for 1-2 minutes until fragrant.
2. 2.
   Add the thinly sliced beef to the pot and stir-fry until browned.
3. 3.
   Stir in the doubanjiang, soy sauce, Shaoxing wine, and sugar. Cook for another 2 minutes.
4. 4.
   Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 1-2 hours until the beef is tender.
5. 5.
   If desired, mix the cornstarch with a little water to make a slurry and add it to the stew to thicken the broth.
6. 6.
   Garnish with chopped green onions and serve the Jiangsu-style Spicy Beef Stew hot with steamed rice or noodles.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or ribeye and slice it thinly against the grain to ensure tenderness.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before using them to enhance their aroma and flavor.
• Doubanjiang — Adjust the amount of doubanjiang according to your spice preference. Add more for extra heat or reduce it for a milder version.

Tips & Tricks

• For a richer flavor, marinate the beef in soy sauce and Shaoxing wine for 30 minutes before cooking.
• Adjust the spiciness by adding more or fewer chili peppers according to your taste preference.
• If you prefer a thicker broth, simmer the stew uncovered for the last 30 minutes to allow some of the liquid to evaporate.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Jiangsu-style Spicy Beef Stew hot with steamed rice or noodles. Garnish with chopped green onions for a fresh and vibrant touch.

Presentation advice

Present the Jiangsu-style Spicy Beef Stew in individual bowls, allowing the vibrant red broth and tender beef slices to take center stage. Sprinkle some additional Sichuan peppercorns and chopped green onions on top for an extra pop of color.