Spicy Beef Stew Recipe

This spicy beef stew recipe is a classic Szechwan dish, which features tender beef with spicy sauce bursts with flavors. If you are a pepper lover, then you have to try this spicy beef stew recipe.

Wok, pot, bowl.

10.5oz./300g beef

2 leeks, cut into 1-inch length

1 tbsp.chopped scallion

4 slices ginger root, peeled

4 garlic cloves, cut in half

2 stalks rapeseed plants, cut into 2-inches length

5-10 hot red peppers

1 tbsp.peppercorn

1 tbsp.bean sauce

5 tbsps.vegetable oil

5 cups of water

Proper quantity of salt and SMG to taste

1 tbsp.light soy sauce,

1 tbsp.Shao-Hsing rice wine, or dry sherry

1 tbsp.salt, or to taste

1 tbsp.cornstarch.

1. Cut the beef into thin strips according to P1, then combine with the marinade in a bowl, let it marinate for about 20 minutes.

P1

2. Heat the wok until hot, stir fry the hot red pepper and peppercorns over the lowest heat. Then transfer to the cutting board and chop into small pieces (P2).

P2

3. Bring a large pot of water on to boil, blanch the rapeseed plant in boiling water for about 20-30 seconds, or until the rapeseed plants are jade green, then transfer to a bowl of cold water to stop cooking (P3), then set aside in a bowl for later use.

 
P3

4. Heat a wok, add 2 tbsps.vegetable oil and swirl to coat the surface, when the oil is hot, saute 1 tbsp.bean sauce, 1 tbsp.chopped scallion, 4 slices ginger, and 4 garlic cloves briefly, about 40 seconds, or until aromatic. Add in 3-4 cups water, leeks, salt and SMG to taste, then bring them to a boil (P4).

 
P4

5. Reduce heat to medium, add the beef strips back into the wok in question, cook over medium heat until done.

6. Ladle the mixture into the bowl in question, top with the chopped hot red pepper and peppercorns, stir to mix everything together.

7. Heat the wok with the remaining vegetable oil until hot, then spoon over the mixture. Serve hot (P5).

 
P5

1. At step 2, please don't use high heat to stir fry the hot red pepper and peppercorn, they can easily burnt.