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This dish is a fiery masterpiece that captures the soul of Sichuan cuisine: tender slices of ribeye poached in a bold, spicy chili broth. The combination of Sichuan peppercorns, bean sprouts, and aromatic spices creates an unforgettable culinary experience.
Originally shared by Sichuan chef Kenny Chan Kai-Tak, this recipe is not for the faint-hearted. It offers the distinct tingling heat Sichuan cuisine is famous for, balanced by the richness of prime ribeye and the depth of a hearty broth. While the heat might make you sweat, the dish’s complexity and flavor will keep you coming back for more.
Be prepared for an adventure—this is not just a dish, but a story of heat, spice, and culinary bravery.
For the Beef:
•8 oz (225 g) U.S. Prime ribeye, thinly sliced
•1 tsp salt
•1 ½ tbsp cornstarch
For the Broth:
•3 cups (895 g) beef stock
•2 tsp bean paste (Doubanjiang)
•2 tsp Mala sauce
•1 tsp minced garlic
•1 tsp minced ginger
•½ tsp minced green onion
•1 ½ tsp dark soy sauce
•1 tsp Hua Diao wine (Chinese cooking wine)
•1 ½ tbsp cornstarch mixed with 4 tsp water (brown sauce)
For the Toppings:
•5 oz (150 g) bean sprouts, blanched
•½ oz (18 g) leeks, thinly sliced
•3 tsp paprika
•½ tsp Sichuan peppercorn powder
•½ tsp minced garlic
For the Final Touch:
•1 ¼ cups (300 g) hot oil
Step 1: Prepare the Ribeye
1.Season the ribeye slices with salt and coat them lightly with cornstarch. Set aside.
Step 2: Cook the Bean Sprouts
2. Blanch the bean sprouts in boiling water for 1–2 minutes, drain, and place them at the bottom of the serving bowl.
Step 3: Make the Broth
3. Heat a wok over medium heat and add the Doubanjiang, Mala sauce, garlic, ginger, and green onion. Sauté until aromatic.
4. Pour in the beef stock, Hua Diao wine, and dark soy sauce. Stir well.
5. Add the cornstarch mixture to thicken the broth slightly.
Step 4: Poach the Ribeye
6. Add the ribeye slices to the boiling broth and cook until tender, about 2–3 minutes.
Step 5: Assemble the Dish
7. Transfer the cooked ribeye and broth to the serving bowl over the bean sprouts.
8. Sprinkle with leek, paprika, Sichuan peppercorn powder, and minced garlic.
Step 6: Final Touch
9. Heat the oil until it is smoking hot and carefully pour it over the dish to release the flavors of the spices.
Step 7: Serve
10. Serve immediately, ideally with rice or noodles to balance the heat.
