Chinese Spicy Beef is a recipe I learned to make from my friend, Rachel, who makes simple Chinese cooking look like a walk in the park. She has an incredible gift of taking basic ingredients and turning them into a feast fit for a king in less time than it takes most people to get the dishes done. This beef dish is no exception.
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. One evening during dinner at Rachel’s house, she made this recipe, and if gluttony were a part of the meal, I might have been unapologetic about eating the entire plate by myself. It’s really that good!
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 possible.
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