Shui Zhu Beef

Ingredients

• 400 g beef sirloin
• 200 g bean sprouts
• 20 pieces chilies
• 2 tbsp sichuan peppercorns
• 2 tbsp doubanjiang
• 6 cloves garlic
• 20 g ginger
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 80 ml vegetable oil
• 1 egg white

Steps

1. Slice the beef thinly against the grain and marinate with soy sauce, cornstarch, and egg white for 15 minutes.
2. Blanch the bean sprouts 30 seconds and arrange in a deep heatproof bowl as the base layer.
3. Stir-fry the doubanjiang, ginger, and garlic in 2 tbsp oil until fragrant.
4. Add 500ml water and bring to a boil.
5. Slide in the beef slices and cook 90 seconds until just done.
6. Pour everything over the bean sprouts.
7. Top with dried chilies, Sichuan peppercorns, and minced garlic.
8. Heat the remaining oil until smoking at 230°C and pour over — the oil will sizzle and bloom the spices.