{"id":33356,"title":"Sichuan Beef","modified":"2025-06-16T08:58:31+02:00","plain":"Today, I'm taking you to China's Sichuan province for one of its spiciest dishes: Sichuan beef.\n\n\n\nIf you didn't know, Sichuan is a province in southwest China and home to the giant panda! Sadly, pandas aren't edible, so instead let's talk about the region's famously spicy cuisine.\n\n\n\nSichuan caramelized chicken is another delicious specialty from the region\n\n\n\nSichuan cooking is known for its generous use of Sichuan pepper and for its fiery dishes in general. I have a full article on Chinese cuisine that covers these topics in more detail if you're interested.\n\n\n\nIn this Sichuan beef recipe you can swap the Sichuan pepper for regular peppercorns; you'll lose some heat and authenticity, but the dish will still be delicious, just different.\n\n\n\nIngredients for Sichuan Beef\n\n\n\nShaoxing wine: a staple cooking wine in Chinese cuisine, truly indispensable! If you cook Chinese food often, a bottle will pay for itself in no time. \n\n\n\n\n\n\n\nFor example, my red pork recipe uses it generously. If you'd like to learn more or find a substitute, check out my article on Shaoxing wine.\n\n\n\nThe famous red pork\n\n\n\nLight soy sauce: Not to be confused with dark soy sauce. Use it instead of salt to season the dish as it cooks; be sure to read the label and pick a brand with as few additives as possible. I have a full article on the different kinds of soy sauces.\n\n\n\nSesame oil: I use only one tablespoon and recommend you do the same, as this fragrant oil can easily overwhelm the other flavors.\n\n\n\nSichuan pepper: Sichuan pepper lends an unmistakable flavor; these days you can find it almost anywhere\n\n\n\nTips for Sichuan Beef\n\n\n\nBecause Sichuan pepper is potent, don't add extra beyond what the recipe calls for. Taste as you go or you may be in for a fiery surprise, and your guests might drastically raise your water bill (or your toilet paper budget...)\n\n\n\nThe other key ingredient is Shaoxing wine. You can replace it with sherry, but the flavor won't be quite the same; you can find it here on Amazon\n\n\n\nThis recipe cooks fast, so keep an eye on it. It can burn easily, and once the pan gets that scorched flavor everything changes. I speak from experience: look away to answer a text and boom, you've crossed the point of no return \n\n\n\nSo be careful! (I may sound dramatic, but this is actually one of the simplest recipes on my site, so \"Keep calm and cook Sichuan beef\")\n\n\n\nI have other recipes from the region too: Sichuan caramelized chicken and kung pao chicken with its delicious spicy coating sauce\n\n\n\nFor restaurant-style tenderness, you can tenderize the meat with baking soda\n\n\n\n\n\n\tSichuan Beef\n\t\t\n\t\tA deliciously spicy Sichuan beef recipe\t\n\t\n\t\tWok\t\n\t\n\t\t300 g sliced beef5 sliced ginger4 sliced red chilies1 sliced onion4 sliced spring onion shoots2 carrots cut lengthwiseSAUCE1 tablespoon  Shaoxing wine 1 tablespoon  sesame oil 1 tablespoon  light soy sauce 1 pinch salt1 tablespoon  whole Sichuan peppercorns 1 tablespoon  sugar\t\n\t\n\t\tHeat one tablespoon of oil over high heat and stir-fry the beef for 3-4 minutes. Set aside. In a bowl, mix the sauce ingredients.Over low heat, brown the ginger then add the chilies, onion and carrots. Stir-fry over medium heat for 4-5 minutes.Add the beef, spring onion shoots and the sauce, and reduce the liquid. Serve immediately.\t\n\t\n\t\t\t\n\t\n\t\tMain courseChinese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33356"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33356\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20184"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}