Rachel created this recipe for her Chinese Sichuan Beef. A recipe you can find in my cookbook, It Begins at the Table. This sauce also makes a delicious addition over chicken, beef, shrimp, pork, vegetables, and rice. There are no limits on how to use this sauce except your imagination.
Check out the recipe for Szechuan Peppercorn Oil too. You’ll need a bit of it for this recipe and it’s another fantastic oil to use for sautees and stir-frys.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
Share this Post
|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 1 teaspoon Sichuan peppercorn oil see recipe
- 1 garlic clove minced
- 2 tablespoons Spicy Chili Crisp
- 1 1/2 tablespoons Premium soy sauce or Tamari
- 1 teaspoon Chinking vinegar or rice vinegar
- 1/2 teaspoon granulated sugar
- 1/4 cup cilantro, chopped
- 1 tablespoon water
- 1 tablespoon scallions, minced
- In a small bowl, whisk together the oil with 1/2 teaspoon peppercorn, garlic, spicy chili crisp, soy sauce, Chinking vinegar, sugar, water, and scallions.
- Pour the sauce into a container and refrigerate up to 3 months.
- This is an excellent sauce when you want to add a spicy kick to any foods.
- Use sauce for dipping chicken, pork, beef, or fish.
- Pour sauce over meat and toss to coat.
- Use sauce as a marinade over vegetables and meats.
- Stir into rice for a spicy side dish.
Recipe by Rachael Huang for www.culinarybutterfly.com