Recipe
Sichuan-style Spicy Beef Rendang
Fiery Sichuan Beef Rendang: A Fusion of Flavors
4.6 out of 5
In the realm of Sichuan cuisine, known for its bold and fiery flavors, we present a unique twist on the classic Indonesian dish, Rendang. This Sichuan-style Spicy Beef Rendang combines the rich and aromatic flavors of traditional Rendang with the numbing heat of Sichuan peppercorns. Brace yourself for a culinary adventure that will tantalize your taste buds and leave you craving for more.
Metadata
Preparation time
20 minutes
Cooking time
2-3 hours
Total time
2 hours 20 minutes - 3 hours 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
While the original Indonesian Rendang is slow-cooked with a blend of aromatic spices and coconut milk, our Sichuan-style adaptation introduces the distinctive flavors of Sichuan cuisine. We incorporate Sichuan peppercorns, dried chili peppers, and other traditional Sichuan ingredients to infuse the dish with a fiery and numbing sensation that is characteristic of Sichuan cuisine. We alse have the original recipe for Rendang, so you can check it out.
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500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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4 cloves garlic, minced 4 cloves garlic, minced
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1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
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2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
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4 dried chili peppers, deseeded and chopped 4 dried chili peppers, deseeded and chopped
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2 tablespoons doubanjiang (Sichuan chili bean paste) 2 tablespoons doubanjiang (Sichuan chili bean paste)
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
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1 tablespoon sugar 1 tablespoon sugar
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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1 cup (240ml) water 1 cup (240ml) water
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Salt, to taste Salt, to taste
Nutrition
- Calories (kcal / KJ): 400 kcal / 1674 KJ
- Fat: 25g (Saturated Fat: 12g)
- Carbohydrates: 5g (Sugars: 2g)
- Protein: 40g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a wok or deep skillet over medium heat.
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2.Add the minced garlic, grated ginger, Sichuan peppercorns, and dried chili peppers. Stir-fry for 1-2 minutes until fragrant.
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3.Push the aromatics to one side of the wok and add the beef slices. Stir-fry until the beef is browned on all sides.
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4.Add the doubanjiang, soy sauce, dark soy sauce, and sugar. Stir well to coat the beef.
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5.Pour in the coconut milk and water. Bring to a simmer, then reduce the heat to low.
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6.Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
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7.Season with salt to taste.
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8.Serve hot with steamed rice.
Treat your ingredients with care...
- Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes before grinding to enhance their aroma.
- Doubanjiang — Adjust the amount according to your spice tolerance. Add more for extra heat or reduce for a milder flavor.
Tips & Tricks
- For an extra kick, add a teaspoon of Sichuan chili oil before serving.
- If you prefer a thicker sauce, simmer the dish uncovered for the last 30 minutes.
- Leftovers can be refrigerated and reheated the next day for even more intense flavors.
Serving advice
Serve the Sichuan-style Spicy Beef Rendang with steamed rice and garnish with chopped spring onions and fresh cilantro for a burst of freshness.
Presentation advice
Arrange the beef slices on a platter, drizzle the thickened sauce over them, and sprinkle with a pinch of Sichuan peppercorns for an attractive presentation.
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