A cold Sichuan appetizer of thinly sliced braised beef and offal in a fiery chili oil dressing with Sichuan peppercorns, peanuts, and sesame.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ soy
⚠ peanuts
⚠ sesame
Instructions
-
1
Simmer beef shank, tripe, and tongue with ginger and star anise for ninety minutes until tender.
-
2
Cool and slice all meats thinly against the grain, arrange on a platter.
-
3
Combine chili oil, Sichuan peppercorn, soy sauce, vinegar, and sugar for the sauce.
-
4
Pour sauce over meats and top with peanuts, sesame, and cilantro.
-
5
Rest ten minutes before serving at room temperature.
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Did You Know?
Created in the 1930s by a couple named Guo in Chengdu who sold affordable beef offal from a street cart.
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