SiChuan Beef

SiChuan Beef
By May Huang




Ingredients:

A:
1. 1.5 lb beef (Top Sirloin Roast or Bottom Round Roast)
2. 1 t ginger, chopped
3. 1 stock of green onion

B: for Mixed Soy Sauce
4. 1 C light soy sauce ( I used Kikkoman soy sauce)
5. ½ C dark soy sauce
6. ½ C water
7. ¼ C sugar
8. 1 piece of five-star aniseed
9. 1 piece of Chinese Cinnamon
10. 1 t SiChuan pepper corn

C: for sauce
11. ½ C beef broth
12. 2 T mixed soy sauce
13. 1 t hot sauce or to taste (or hot pepper powder)
14. ½ t SiChuan pepper corn powder
15. ¼ t salt
16. 1 pinch of black pepper powder
17. ½ t sesame oil

D: for topping
18. 2 T roasted peanut, finely chopped
19. 2 T cilantro, finely chopped
20. 2 T celery, finely chopped


Directions:
1. Add the beef chunk to a medium size sauce pan with water. The water should cover the beef. Cook the beef with high temperature, take the beef out after the water is boiling, dump the water, and clean up the sauce pan. Place the beef back to the sauce pan with water again, and the water should cover the beef, and add the ginger and green onion. Cook the beef with high temperature; turn the heat to low after the water is boiling. Continue to cook for about 45 minutes or the beef is ready. Take the beef out to a container, and sit the container at room temperature. Cover the beef container after its temperature is at room temperature, and place the beef in refrigerator for at least four hours or overnight. Save the beef broth.
2. Slice the beef as thin as you can, and nicely place the sliced beef in a serving plate.
3. Take ½ cup of the beef broth and 2 tablespoon of the mixed soy sauce to small bowl, and add the ingredients 11 - 15 to the bowl, mix everything well, and evenly pour the mixed sauce over the beef. Sprinkle the ingredients 16-18 on the top of the beef.

Note: The base recipe for this dish is from my Friend Lucy Zhang. Thank you, Lucy!