Braised Beef

This classic way of braising beef from Southwest China, combining the traditional “red braise” method (using caramelized sugar and brown soy sauce) with Sichuan (PiXian) broad bean sauce and Sichuan pepper, makes the dish look appealing and smell fragrant. Proper heat and vigorous stirring, lifting the wok off the heat from time to time make the sugar caramelizing process successful.
Soaking and blanching the beef releases blood from the meat, helping to create favorable color and texture. This dish tastes amazing by itself or over rice, noodles, or with bread (for dipping).
Ingredients (Serves 4-5)
1kg beef
3 carrots
2 green onions
2 green peppers
1/2 onion
30g ginger
2 celery
1 tomato
4 small red chilies
1/2 cup sugar
1 cardamom pod
2 tbsp Sichuan red pepper
11/2 tbsp fennel
5 dried peppers
3 star anises
4 bay leaves
3 tbsp Sichuan (PiXian) broad bean sauce
2tbsp soy sauce
1tbsp brown soy sauce
3tbsp cooking oil (for caramelizing sugar)
1/2tbsp cooking oil (for beef pot)
1/2tsp salt
1/2tsp white pepper