Sliced beef poached in a red chilli Sichuan stock with choy sum and instant noodles.
There is a Sichuan restaurant about twenty minutes’ drive from my house. I visit this place way too often. When I walk into the restraunt I am greeted by the unforgettable aroma of Sichuan peppers, the smell so incredible that it keeps me coming back for more. That, and the fact they have Donkey on the menu. This dish is a little homage to their hot pot which has seriously contributed to my ongoing morbid obesity crisis.
To cook this dish, you will need:
glug of vegetable oil
4 cloves of garlic, minced
1 knob of ginger, minced
4 shallots, diced
10 red Sichuan peppers, crushed
10 green Sichuan peppers, crushed
pinch of salt
500ml unsalted chicken stock
2 glugs of black vinegar
2 glugs of soy sauce
chilli oil to taste (Seriously Awesome Chilli Oil recipe on the Pimp My Condiments page)
100g beef, thinly sliced (rump, fillet it’s up to you.)
1 packets of instant noodles
½ bunch Choy Sum, chopped
spring onion to garnish
Place a saucepan over a medium heat and add the oil, garlic, ginger, shallots and the Sichuan peppers. Cook until fragrant.
Add a pinch of salt, chicken stock, black vinegar, soy sauce and chilli oil.
Bring to boil and reduce by one third.
Add noodles to the pot and cook for 2 minutes.
When the noodles are done, grab a bowl and place them in the bottom.
Add the beef and Choy sum.
Carefully pour the stock over the top, poaching the beef and cooking the Choy Sum.
To serve garnish with spring onion.