Although the name of the dish is often translated as “sliced beef poached in chili oil”, it has so much more. Recipe:

The chef uses stir fried vegetables as the base, then poach the sliced beef in chicken stock with added spices. Then the sliced beef is topped with chili peppers, and a ladle of scorching hot oil to give it a good sizzle. This beef dish actually has a wide range of flavors and is not limited to bland spiciness.

Use beef tenderloin for this dish and the result is amazing.

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Beef tenderloin
Rice wine
Soy sauce
Indian lettuce (A choy)
Green onion
Winter bamboo shoots
Sichuan peppercorn
Chili pepper
Chinese cooking wine
Bean sprouts
Pixian county bean paste
Chicken stock
Soy sauce
White pepper

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28 thoughts on “Mouthwatering Szechuan Beef • Sichuan Recipe •  Taste Show”

  1. I am finding in many of these YouTube videos for authentic Chinese food they are using cornstarch instead of water chestnut powder and not using any Szechuan peppercorns. Why?

  2. That is serious culinary skill took like an hour to make. The patient of the chef is an epiphany of respect in hard work and so oily. I make butter noodle took me 5 minutes and my patient is out the kitchen. That’s the longest I’ll pay my respects to my food

  3. I just notice chef John uses a crazy amount of cooking wine.. and a lot of his methods are deep or shallow frying… suppose it’s northern cuisine through and through

  4. I notice that Chef John seems to use cooking wine in almost every dish but what does this add because no sooner does the wine seem to hit the pan then it's gone in a ball of flame?
    I wonder if it's absolutely necessary because recently I visited an Asian supermarket to buy some exotic ingredients but baulked at paying £12.00 for a small bottle of this wine.
    What does a ball of flame add to the dish?

  5. One of my favorite chinese dishes when I used to live in nyc. I am a bit more lamb man but beef is great as well.

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