Sichuan Boiled Beef

Instructions

1. Marinate the beef
   In a medium bowl, combine the sliced beef with Shaoxing wine, soy sauce, cornstarch, and baking soda. Mix well to coat the beef evenly. Let it marinate for at least 15 minutes while preparing the other ingredients.
2. Prepare the vegetables
   Wash and dry the bean sprouts and celery. Arrange them in a large serving bowl, creating a bed for the beef and broth. This will be the foundation of your dish.
3. Create the aromatic oil
   Heat vegetable oil in a small pot over medium heat. Add 2 tablespoons of Sichuan peppercorns and dried chili peppers. Fry until fragrant and the oil turns red, about 2-3 minutes. Remove from heat and set aside.
4. Build the flavor base
   In a large pot, heat 1 tablespoon oil over medium-high heat. Add the remaining Sichuan peppercorns, minced garlic, sliced ginger, white parts of green onions, and doubanjiang. Stir-fry for 1 minute until the mixture becomes very aromatic.
5. Create the broth
   Pour chicken broth into the pot with the aromatics. Bring to a boil, then reduce to a simmer for 5 minutes to allow the flavors to meld together.
6. Cook the beef
   When the broth is flavorful, add the marinated beef slices, stirring gently to separate them. Cook just until the beef changes color and is no longer pink, about 1-2 minutes. Be careful not to overcook as the beef will continue cooking in the hot broth.
7. Assemble the dish
   Using a slotted spoon, transfer the cooked beef to the serving bowl with the vegetables. Pour the hot broth over the beef and vegetables. The heat from the broth will lightly cook the vegetables while keeping them crisp.
8. Finish with aromatic oil
   Reheat the aromatic oil if needed, then pour it over the dish. The hot oil will sizzle dramatically when it hits the broth, creating an additional layer of flavor. Garnish with the green parts of the green onions and serve immediately.