Sichuan-style Spicy Braised Beef (Sichuan Rosto)

Ingredients

In this Sichuan adaptation of Rosto, we incorporate Sichuan peppercorns, chili peppers, and ginger to infuse the dish with the characteristic bold and spicy flavors of Sichuan cuisine. The original Italian Rosto is typically prepared with herbs like rosemary and thyme, which we replace with Sichuan peppercorns to create a unique numbing sensation. The addition of chili peppers adds heat and depth to the dish, while ginger adds a warm and aromatic touch. We alse have the original recipe for Rosto, so you can check it out.

• 500g (1.1 lb) beef chuck, cut into bite-sized cubes 500g (1.1 lb) beef chuck, cut into bite-sized cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2-3 dried chili peppers, chopped 2-3 dried chili peppers, chopped
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 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 Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or deep skillet over medium-high heat.
2. 2.
   Add the minced garlic, ginger, dried chili peppers, and Sichuan peppercorns. Stir-fry for about 1 minute until fragrant.
3. 3.
   Add the beef cubes and cook until browned on all sides.
4. 4.
   Stir in the doubanjiang, soy sauce, dark soy sauce, Shaoxing wine, 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, cover, and simmer for 1.5 to 2 hours until the beef is tender and the flavors have melded together.
6. 6.
   Garnish with chopped green onions and 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 until fragrant. Grind them using a mortar and pestle or a spice grinder just before using to maximize their flavor.
• Doubanjiang — Look for this Sichuan chili bean paste in Asian grocery stores or online. It adds a unique umami and spicy kick to the dish.

Tips & Tricks

• For an extra spicy kick, add more dried chili peppers or sprinkle some chili flakes on top before serving.
• Adjust the amount of Sichuan peppercorns according to your preference for the numbing sensation. Start with a smaller amount if you're new to Sichuan cuisine.
• Marinate the beef in the sauce for a few hours or overnight before cooking to enhance the flavors.

Serving advice

Serve the Sichuan-style Spicy Braised Beef with steamed rice to balance the heat and soak up the flavorful sauce. Add a side of stir-fried vegetables or pickled cucumbers for a refreshing contrast.

Presentation advice

Garnish the dish with a sprinkle of chopped green onions to add a pop of color. Serve it in a deep bowl to showcase the vibrant red sauce and the tender beef.