Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1/4 cup vegetable oil
- 1/4 cup Sichuan peppercorns
- 1/4 cup dried red chili peppers
- 1/4 cup garlic, minced
- 1/4 cup ginger, minced
- 1/4 cup green onions, chopped
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup sugar
- 1/4 cup chicken broth
- 1/4 cup cornstarch
- Salt, to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the Sichuan peppercorns and dried red chili peppers and stir-fry for 1-2 minutes until fragrant.
3. Add the beef and stir-fry for 2-3 minutes until browned.
4. Add the garlic, ginger, and green onions and stir-fry for another minute.
5. In a separate bowl, mix together the soy sauce, Shaoxing wine, sugar, chicken broth, and cornstarch.
6. Pour the mixture into the wok and stir-fry for 2-3 minutes until the sauce thickens and coats the beef.
7. Season with salt to taste.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 27g
- Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or tofu.
- Sichuan peppercorns can be substituted with black peppercorns.
- Dried red chili peppers can be substituted with chili flakes.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms.
- Use different types of meat such as pork or lamb.
- Adjust the amount of chili peppers to make it less or more spicy.
Tips and tricks:
- Be careful not to burn the Sichuan peppercorns and chili peppers as they can become bitter.
- Slice the beef thinly for quick and even cooking.
- Use a slotted spoon to remove the peppercorns and chili peppers before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with rice on the side.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Vegetable stir-fry
- Steamed bok choy
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the beef is tough, marinate it in soy sauce and cornstarch for 30 minutes before cooking.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Lao Guo La is a popular Sichuan dish that originated in Chongqing, China.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish with rice and vegetables.
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Region: Chinese