Spicy Beef with Fermented Black Beans and Scallions
- Contributed by Susanna Foo
- ACTIVE:
- TOTAL TIME: 25 MIN
-
SERVINGS:
4
Our Pairing Suggestion
Spicy Sichuan dishes like this one pair beautifully with Mourvèdre, a rustic Mediterranean grape with a spicy edge. Mourvèdre does surprisingly well when grown on sandy soils in some parts of California, such as Contra Costa County and the hills near Oakley.
Recipe: Spicy Beef with Fermented Black Beans and Scallions
- FAST
Ingredients
- 1/2 cup vegetable oil
- 1 1/2 tablespoons Sichuan peppercorns
- 10 dried red chiles
- 6 garlic cloves, thinly sliced
- One 3-inch piece of fresh ginger, peeled and thinly sliced
- 1 1/2 tablespoons fermented black beans, rinsed and chopped
- 3/4 cup chicken stock or low-sodium broth
- Salt
- 1 1/2 pounds trimmed beef tenderloin, halved lengthwise and sliced 1/2 inch thick
- 4 scallions, cut into 2-inch lengths
- 1/4 cup cilantro leaves
- Heat the oil in a small saucepan. Add the Sichuan peppercorns and cook over moderate heat until darkened, about 4 minutes. Strain the oil into a small bowl.
- Heat 2 tablespoons of the strained oil in the saucepan. Add the chiles, garlic and ginger and cook, stirring, over moderate heat until the chiles darken, about 3 minutes. Add the black beans and cook for 30 seconds. Add the chicken stock and boil over high heat until reduced by half, about 3 minutes. Season lightly with salt.
- In a large skillet, heat the remaining strained oil until shimmering. Season the meat with salt. Add half of the meat in a single layer and cook over high heat until browned and medium-rare, about 1 minute per side. Transfer to a platter and repeat with the remaining meat. Reheat the sauce and add the scallions. Pour the sauce over the meat, scatter the cilantro leaves on top and serve.
- From Fine China
- Published September 2005





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