From: Fuchsia Dunlop - The Food of Sichuan, p.165

NutritionSortLoading...
Loading...

¾ lb (350g) beef tenderloin

2 tsp crushed garlic

1 tbsp cold water

½–1 tsp ground chilies, to taste

¼ tsp ground roasted Sichuan pepper

1 tsp sesame oil

1½ tbsp thinly sliced scallion greens

2 tbsp chopped cilantro

1 tbsp Sichuan chile bean paste

1 tsp fermented black beans

2½ tbsp cooking oil

1–2 cubes white fermented tofu with some of the juices from the jar

2 tsp finely chopped ginger

½ tsp dark soy sauce

2 tbsp fermented glutinous rice wine or 1 tbsp Shaoxing wine

½–⅔ cup (3½ oz/100g) ricemeal

Select allAdd

1. Cut the beef across the grain into thin, bite-sized slices and place in a bowl.

2. Place the chile bean paste and black beans on a chopping board and finely chop them together with a knife.

3. Heat 1 tbsp cooking oil in a seasoned wok over medium heat and gently stir-fry the bean paste mixture until the oil is red and fragrant; set aside to cool.

4. Mash the fermented tofu with a little of its juices to make about 1 tbsp creamy paste, then add this to the beef, along with the bean paste mixture (and its oil).

5. Mix in the garlic, ginger, soy sauce and whichever wine you are using, and mix well.

6. Stir in the remaining cooking oil and mix to coat all the beef.

7. Set aside to marinate for at least 30 minutes.

8. In a wok, bring some water to a boil for steaming. Place the beef slices in a shallow bowl or on a piece of soaked lotus leaf that will fit in your steamer basket, then steam over high heat for 30 minutes until beautifully tender.

9. When the beef is ready, sprinkle over the garlic and water mixture, followed by the ground chilies, Sichuan pepper and sesame oil, and finally the scallion greens and cilantro.

10. Serve in the steamer.