Style: Sichuan (Szechuan) Cuisine
Characteristics: It is rich in taste and bright in color, highlighting the unique spicy and hot flavor of Sichuan Cuisine. The beef in it tastes fresh, tender and smooth, while the green vegetables palatable and fresh.
Representative of the poached dishes in Sichuan Cuisine, this dish is warmly welcomed among the Chinese. The beef in it is cooked in the chili soup instead of being stir-fried by oil until done, hence its name. The main ingredients are beef and some vegetables such as bean sprout, celery, green vegetables, and lettuce. It is a very nutritious dish, combining the rich protein in beef, the multi-vitamins in bean sprouts and various nutritious elements in green vegetables.
50 g green vegetable; 200 g beef; 50 g lettuce or celery; 50 g mung bean sprouts or bean sprouts
green onion sections
wet corn starch
dry chili sections
prickly ash seeds
chicken essence (chicken stock/bouillon)
red chili oil, optional
Note: the amount of the seasonings listed above can be appropriately used according to one's personal taste.
1. Wash the green vegetable, beef and mung bean sprouts in water.
2. Peel the lettuce with a peeling knife and then wash it in water.
3. Cut the beef into thin and small slices and cut the lettuce into long slices. Put them into separate plates.
The beef dices have to be coated before they are cooked. Coating the dices has a direct bearing on the quality of the final dish. The coating way is add in cooking wine, sauce, salt, chicken essence or monosodium glutamate and wet corn starch (egg white and oil may be also added in) and stir well it with chopsticks until you feel it is a bit sticky.
Step 1: Place a wok over high heat until hot. Add some cooking oil, swirling to coat sides. Add in dry chili sections, chopped ginger, prickly ash seeds and green onion sections to be stir-fried on high heat for about 30 seconds until fragrant.
Step 2: Pour in lettuce slices, mungbean sprouts and green vegetables and stir-fry it for 30 seconds. Add in half a bowl of water, and then boil it for 1 minute on high heat until the vegetables in the wok shrink.
Step 3: Pour in the marinated beef and stir it until mixed with the other ingredients in the work. Add in half a bowl of water, and then boil it for 2-3 minutes on high heat until the beef turns white. Turn off the heat. Pick it out of the wok into a porcelain bowl.
Step 4: Add in ground chili (red chili oil), salt, chicken essence or monosodium glutamate and sesame oil. Stir it well with a spatula or chopsticks until they are mixed evenly with the other ingredients in the bowl.
A plate of sliced beef in hot chili oil is served, having a sweet smell to assail the nose.
Story about Sliced Beef in Hot Chili Oil
Legend has it that in the Northern Song Dynasty (960 - 1127), people in China's salt capital Zigong of Sichuan fixed a windlass on the brine pit and used an ox to draw it to pick up the brine. A strong ox could be exhausted after working for at most half a year or even 3 months, so more and more oxen were discarded. Thus, the salt workers killed the discarded oxen, cut their meat in to slices and put it into a pot to boil with salt, chili and prickly ash seeds. Surprisingly, they found it tasted very palatable. Later, the recipe was passed around and it became a traditional, well-known dish among the folk. Through years of development and improvement, the present dish becomes good in color, smell, taste and appearance.
On July 4, 2013, a group including Ms. Rebecca from Canada, Mr. Frode from Norway, Mr. Charles from New Zealand, Mr. Osman from Turkey, and Ms. Pauline from Australia joined a private family visit in Xian and had a meal there with all home made Chinese foods. They learnt step by step from the hostess to cook Sliced Beef in Hot Chili Oil – a little difficult but they made the process fun. They were very impressed by this family visit especially the cooking class offered by the hostess.
On July 1, 2011, Mr. Khurram, Ms. Birjis & Mr. Shahmeer from UK participated in a family visit tour with cooking class developed by our company in Xian. They only stayed in the family for several hours, during which they knew much about the Chinese people and their present-day life, learned to cook Sliced Beef in Hot Chili Oil, and had a unique home-cooked lunch with the family.
Our Guests Enroll in the Cooking Class:
On July 1, 2011, Mr. Khurram Zahoor Alam, Ms. Birjis Khurram Alam & Mr. Shahmeer Alam participated in a family visit tour with cooking class newly developed by our company in Xian. They only stayed in the family for several hours, during which they knowed much about the Chinese people and their present-day life, learned to cook Sliced Beef in Hot Chili Oil, and had a unique home-cooked lunch with the family.