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Mouthwatering Szechuan Beef • Sichuan Recipe •  Taste Show



Although the name of the dish is often translated as “sliced beef poached in chili oil”, it has so much more. Recipe: https://tastelife.tv/recipe/sliced-beef-in-chili-broth_603.html

The chef uses stir fried vegetables as the base, then poach the sliced beef in chicken stock with added spices. Then the sliced beef is topped with chili peppers, and a ladle of scorching hot oil to give it a good sizzle. This beef dish actually has a wide range of flavors and is not limited to bland spiciness.

Use beef tenderloin for this dish and the result is amazing.

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Ingredients:

Beef tenderloin
Rice wine
Soy sauce
Egg
Cornstarch
Indian lettuce (A choy)
Green onion
Winter bamboo shoots
Sichuan peppercorn
Chili pepper
Garlic
Chinese cooking wine
Bean sprouts
Ginger
Pixian county bean paste
Chicken stock
Soy sauce
Sugar
White pepper
Cornstarch

Craving more Chinese beef? Check out our Beef Recipes playlists: https://www.youtube.com/playlist?list=PL00a0G6_TRLVv1MKghgLF8KbWODtAhNfn

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43 Comments

  3. Elia Navarro

    Please. Don't change the ORIGINAL and "branded" music of the chanel. PLEASE.!!!!! I want My peace of mind back.

  5. Ash Houston

    This guy never stops amazing me and you can tell he just enjoys making a good meal even when i watch him cook something i never even thought to eat he makes it look so good worth trying.

  6. Thomas Mace

    Incredible dish and a pleasure to watch such a skilled chef. That pixan spice paste looks deadly … but what a way to go!

  14. Phyllis A Reilly

    I love your videos and everything you make looks super fantastic! Can I ask what make your cleaver and wok are and where one can purchase them – I appreciate it! Keep sending us your beautiful dishes!

  15. BH

    One of my favorite chinese dishes when I used to live in nyc. I am a bit more lamb man but beef is great as well.

  25. ANTON RUDENHAM

    I notice that Chef John seems to use cooking wine in almost every dish but what does this add because no sooner does the wine seem to hit the pan then it's gone in a ball of flame?
    I wonder if it's absolutely necessary because recently I visited an Asian supermarket to buy some exotic ingredients but baulked at paying £12.00 for a small bottle of this wine.
    What does a ball of flame add to the dish?

  28. Jief Y

    I just notice chef John uses a crazy amount of cooking wine.. and a lot of his methods are deep or shallow frying… suppose it’s northern cuisine through and through

  36. A L

    That is serious culinary skill took like an hour to make. The patient of the chef is an epiphany of respect in hard work and so oily. I make butter noodle took me 5 minutes and my patient is out the kitchen. That’s the longest I’ll pay my respects to my food

  40. Hey Arnold

    I am finding in many of these YouTube videos for authentic Chinese food they are using cornstarch instead of water chestnut powder and not using any Szechuan peppercorns. Why?

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