Inspired by my recent trip to China, this is a spicy one so beware! It comes together really fast, but the beef is melt in your mouth tender. Enjoy it with some rice or just straight up as soup. Get ready to feel the tingle on your lips with this one!
Course: Main Course
1.5lbssirloin steak - cut into thin (1/8 inch) strips
3tbspcorn startch (or arrowroot powder)
4 cupsbean sprouts
1.5cupenoki mushrooms (about 7 oz)
3tbspspicy bean paste
6cupsbroth (chicken, beef or veggie)
4-6baby bok choy
2tbsp minced garlic
1tbsp fresh cilantro
Marinate the Beef and Prep the Ingredients:
Start by marinating the beef for 30 to 60 mins: Mix the beef slices, baking soda and water and make sure the beef is well coated. Refrigerate and let it marinate. This will help to soften the beef.
Wash the veggies. Remove the roots from the enoki mushrooms. Slice and peel the ginger. Thinly slice the scallions and separate the whites from the green. Halve the baby bok choy.
When you are ready to cook, rinse the beef to wash the baking soda off and sprinkle with the corn starch (or arrowroot powder) and toss to coat. Set aside.
Make the Broth:
In a large, deep saucepan heat 2 tbsp of oil. Add the bean sprouts stiry fry for a few mins then add the enoki mushrooms. Stir fry for 2-3 mins. Remove from the pan and set aside.
In the same saucepan, heat 1/3 cup of oil. Add the scallion whites, ginger slices and sichuan peppercorns. Let this heat up on medium heat till the scallions start to brown (2-3 mins).
Turn the heat down and add the bean paste and stir fry till the oil turns red (about 30 secs). Watch that your heat is not too high, or it will sputter everywhere and burn!
Add the broth, sugar (if using), and let it come to a boil.
Once the broth is boiling, add the beef slices and baby bok choy and let it come to a boil again. It won't take long for the beef to cook. Once the beef turns opaque, add the bean sprout mixture back in and turn off the heat.
Final flavour topping:
When ready to serve, in a separate frying pan heat 1/4 cup of oil and add minced garlic and chilli flakes. Cook for a few mins till the garlic starts to brown and turn fragrant, then quickly pour this garlic chilli oil over the broth.
Sprinkle the broth with chopped cilantro and the scallion greens and serve warm.
This is great as a soup. But also goes great with a bowl of rice or noodles.