Spicy Braised Beef Sichuan Style by @tukoneparis

55 min
Medium

4 servings

🥩

1 kg

Beef For Braising

🫒

30 ml

Oil

🧅

1 large

Onion

🧅

3 stalks

Spring Onion

🫚

4 cm

Ginger

🌶️

23 ml

Chili Paste

🥢

45 ml

Light Soy Sauce

🥢

23 ml

Dark Soy Sauce

🍬

28 g

Rock Sugar

💧

500 ml

Water

🌿

15 ml

Coriander Seeds

🫚

3

Cardamom Pods

⭐

2

Star Anise

🍃

1

Bay Leaf

🌱

5 ml

Fennel Seeds

🌶️

5 ml

Sichuan Pepper

Preparation Steps

  1. Step 1/9

    Separate the white and green parts of the green onions. Slice the onion, crush the ginger, and cut the braising beef into large cubes if it is not already cubed.

    green onion
    onion
    fresh ginger
    braising beef
    🔪cutting board
    🔪chef's knife

  2. Step 2/9

    Heat a dry pressure cooker over medium heat. Toast the coriander seeds, green cardamom pods, star anise, bay leaf, fennel seeds, and Sichuan peppercorns for 1–2 min until fragrant, then transfer them to a bowl.

    coriander seeds
    green cardamom pods
    star anise
    bay leaf
    fennel seeds
    Sichuan peppercorns
    🥄wooden spoon
    🥣bowl
    🥄measuring spoons

  3. Step 3/9

    Heat the cooking oil in the pressure cooker over medium-high heat. Brown the braising beef in batches until deeply colored on all sides, then transfer it to a bowl.

    cooking oil
    braising beef
    🥢tongs
    🥄wooden spoon
    🥣bowl

  4. Step 4/9

    Add the sliced onion, green onion whites, and crushed fresh ginger to the cooker. Sauté for 3 min until softened and fragrant.

    onion
    green onion
    fresh ginger
    🥄wooden spoon

  5. Step 5/9

    Add the chili paste to the aromatics. Fry for 1 min while stirring to release its color and aroma.

    chili paste
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/9

    Return all the browned braising beef to the cooker. Add the light soy sauce, dark soy sauce, and rock sugar, then stir for 1–2 min to coat the beef.

    braising beef
    light soy sauce
    dark soy sauce
    rock sugar
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/9

    Add the toasted spices and hot water. Stir and ensure the liquid comes almost to the level of the beef.

    coriander seeds
    green cardamom pods
    star anise
    bay leaf
    fennel seeds
    Sichuan peppercorns
    hot water
    🥄wooden spoon
    🥛measuring jug

  8. Step 8/9

    Lock the pressure cooker lid and cook on high pressure for 35 min. Let the pressure release naturally for 10 min before opening the lid.

  9. Step 9/9

    Taste the braising liquid and serve the tender beef with its sauce. Use it as a topping for ramen and scatter the reserved green onion tops over the bowl.

    braising beef
    green onion
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Condiments, Sweeteners, Herbs and Spices

Ingredients

Beef for braising, Oil, Onion, Spring onion, Ginger, Chili paste, Light soy sauce, Dark soy sauce, Rock sugar, Water, Coriander seeds, Cardamom pods, Star anise, Bay leaf, Fennel seeds, Sichuan pepper

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Dairy-free, Low-carb, Ketogenic

Calories

530 kcal

Macro nutrients

Protein: 46g, Fat: 28g, Carbohydrates: 13g, Fiber: 2g, Sugar: 8g

Nutritional Information

Minerals

Sodium: 1380mg, Iron: 5.2mg, Potassium: 610mg, Zinc: 8.1mg

Vitamins

Vitamin B12: 3.6µg, Vitamin B6: 0.6mg, Vitamin C: 7mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

cutting board, chef's knife, wooden spoon, tongs, measuring spoons, measuring jug, bowl

Appliances

pressure cooker, stovetop

Type

Type

Type Of Dish

Main Course, Ramen Topping

Occasions

Sunday Dinner, Family Meal, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@tukoneparis

Origin

Cuisine

Chinese, Sichuan

Geographic

China, Sichuan

Various

Aspect

Texture

Tender, Juicy, Chunky, Saucy

Flavors

Spicy, Savory, Umami, Sweet, Aromatic, Numbing

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 3-4 days (Cool quickly before refrigerating,Store in an airtight container with braising liquid,Keep at or below 4°C / 40°F), freezer : 2-3 months (Freeze in airtight portions with sauce,Thaw overnight in the refrigerator,Reheat until piping hot)