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.

Meat Dish› Rendang

Asian cuisine› Indonesian cuisine

Asian cuisine› Chinese cuisine› Anhui cuisine› Sichuan cuisine

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.

500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
2 tablespoons vegetable oil 2 tablespoons vegetable oil
4 cloves garlic, minced 4 cloves garlic, minced
1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
4 dried chili peppers, deseeded and chopped 4 dried chili peppers, deseeded and chopped
2 tablespoons doubanjiang (Sichuan chili bean paste) 2 tablespoons doubanjiang (Sichuan chili bean paste)
2 tablespoons soy sauce 2 tablespoons soy sauce
1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
1 tablespoon sugar 1 tablespoon sugar
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (240ml) water 1 cup (240ml) water
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

1.
Heat the vegetable oil in a wok or deep skillet over medium heat.
2.
Add the minced garlic, grated ginger, Sichuan peppercorns, and dried chili peppers. Stir-fry for 1-2 minutes until fragrant.
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.
4.
Add the doubanjiang, soy sauce, dark soy sauce, and sugar. Stir well to coat the beef.
5.
Pour in the coconut milk and water. Bring to a simmer, then reduce the heat to low.
6.
Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
7.
Season with salt to taste.
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.