Personally, I am not a huge meat eater and I’d easily choose fish over a steak any day of the week, but the first time I tried this dish I gained a new appreciation for beef. During dinner at my friend Rachel’s house, she made this recipe, and if gluttony were a part of the meal, I might have unapologetically eaten the entire plate myself.
If asked, my son would tell you his favorite food is Chinese. So when Rachel agreed to be a guest contributor in my cookbook, my son had a lot to be excited about and so did I. Rachel was born in Sichuan China and when she came to the United States years ago, she brought many of her authentic cultural recipes with her. Her Spicy Shaved Beef Bites is one of them and although every recipe this gifted friend of mine prepares is brag-worthy, this one happens to be at the top of my favorites list.
Made with a few simple ingredients and typically eaten cold as an entree or appetizer, this beef imparts a stand-alone flavor so deliciously distinct that all you really need is a side of rice and a lovely vegetable dish like my Garlic Sesame Green Bean, Pepper, and Mushroom Trio, and you are on your way to a high-praise at your dinner table. Although some of the ingredients in this recipe are typically found at Asian grocery stores, don’t let that stop you. You can find the recipe to make your own Sichuan Peppercorn oil here, and although it’s always best to use the listed ingredients, I have added suggestions for substitutions on other specialty ingredients to help make the success of this dish as easy as speaking Chinese. Ha! Just kidding! Speaking Chinese is difficult, but this recipe isn’t – so give it a try and please post your comments below. I would love to hear your results!
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