Home-cooked beef

This dish showcases classic Sichuan flavors—numbing, spicy, fresh, and deeply aromatic—making it a favorite among spice lovers. The vibrant red oil layer glistens on the surface, promising intense heat and rich umami in every bite. Ideal for family dinners or gatherings where bold flavors are celebrated.

味: Intensely spicy and numbing with layers of savory depth, bright freshness from vegetables, and a lingering fragrant heat合計時間: 45 minutes人数: 1おすすめの人: Adults who enjoy spicy food, social dinners, cold-weather meals予算: ¥45–¥65 (mid-range, depending on meat price)

材料

500g lean beef (sliced thinly)
200g bean sprouts
100g Chinese cabbage (shredded)
3 dried red chilies (broken)
1 tbsp Sichuan peppercorns
4 cloves garlic (minced)
1 thumb ginger (julienned)
2 green onions (chopped)
2 tbsp doubanjiang (fermented broad bean paste)
1 tbsp chili oil
1 tsp soy sauce
1/2 tsp sugar
1/4 tsp white pepper
500ml chicken or beef broth
2 tbsp vegetable oil

栄養

Calories约680 kcal per serving

Protein42g (from beef and bean sprouts)

Fat41g (mainly from oil and chili oil; mostly unsaturated)

Carbohydrates18g (from vegetables and minimal sugar)

VitaminsRich in vitamin C (cabbage, bean sprouts), B12 (beef), and iron (beef)

コツ

Use high-quality Sichuan peppercorns for authentic málà effect
Slice beef while slightly frozen for even, thin cuts
Do not boil beef vigorously—simmer gently to retain tenderness
Serve immediately after pouring hot oil to preserve texture and aroma

手順

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