Sichuan Braised Beef | 酱烧牛肉
- Daniel
- 3 days ago
- 3 min read
Updated: 2 days ago
Sichuan cuisine is known for its bold flavors, and this Sichuan Braised Beef (川式酱烧牛肉) captures that perfectly. This isn’t your average stir-fry—it’s a dish loaded with layers of umami thanks to fermented black beans, doubanjiang, sweet bean paste (or red miso), and a kick from homemade paojiao.
Though it looks complex, it’s surprisingly simple to put together, especially if you have leftover shabu-shabu beef from hot pot night (like I did!).
This dish was actually born out of a moment of resourcefulness. I had some marinated beef left from a recent hot pot session and figured—why not? I took the classic Chinese velveting method, did a quick flash-fry, and tossed everything into a spicy-sweet stir-fry with loads of aromatics. The result was so saucy and satisfying.
If you’re a fan of spicy Chinese food and looking for a new way to use up leftover sliced beef, you’ve got to try this. It's flexible—great over rice, noodles, or even on its own with some crisp veggies on the side.
Just one bite and you’ll see why this dish earned a permanent spot in my weeknight dinner rotation. Give it a go, and don’t forget the scallion and coriander garnish—it brings everything together.
Ingredients:
(Serve 4)
Beef:
Beef Shabu Shabu, 400g Or Beef Chuck Sliced Across The Grain About 1/4" Thick
Sea Salt, Pinch
Black Pepper, Pinch
Granulated Sugar, 1 TSP
Cornstarch, 1 TBSP
Baking Soda, 1/2 TSP
ShaoXing / Hua Tiao Wine, 1 TBSP
Dark Soy Sauce, 1 TBSP
Egg White, 1 Egg
Sesame Oil, 1.5 TBSP
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Stir Fry:
Paojiao Homemade, A Handful
DouBanJiang, 1 TBSP
Fermented Black Beans Coarsely Chopped, 1 TBSP
TianMianJiang | Sichuan Sweet Bean Paste, 2 TBSP Or Hoisin Sauce
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 2”
Red Onion Wedged, 1
Green Chilies Deseeded Coarsely Sliced, 2
Beef Stock, 1/2 Cup
Light Soy Sauce, 2 TBSP
Slurry, 1 TBSP Cornstarch + 1 TBSP Water
Toasted Sesame Oil, 1 TBSP
Black Vinegar, 1 TBSP
Scallions Coarsely Sliced, A Handful
Coriander Coarsely Chopped, A Handful
Equipment:
Wok / Dutch Oven / Cast Iron Skillet / Pan
Directions:
Please visit my "Paojiao" page for the recipe.
Marinate the Beef.
In a large bowl, combine beef slices with sugar, cornstarch, baking soda, wine, dark soy sauce, egg white, and sesame oil. Mix well to coat evenly.
Cover the bowl and refrigerate for at least 2 to 4 hours.
Fry the Beef.
Heat about 3 inches of oil in a wok or pan over medium-high heat. Test with a chopstick—if bubbles form, the oil is ready.
Add beef slices a few at a time to prevent sticking. Fry briefly for about 30 seconds until just cooked.
Remove and drain on a wire rack or paper towels.
Start the Stir-Fry.
Remove most of the oil, leaving just 2 tablespoons in the wok.
Add paojiao and sauté until fragrant.
Stir in doubanjiang, black beans, and tianmianjiang. Cook until the mixture starts to darken and smells caramelized.
Add Vegetables & Sauce.
Add in garlic and ginger. Sauté until aromatic.
Add onion and green chilies. Stir-fry until the onion softens and becomes translucent.
Pour in the beef stock and soy sauce. Stir well and bring to a gentle simmer.
Finish the Dish.
Return the beef to the wok and toss to coat in the sauce.
Stir in the cornstarch slurry to thicken the sauce. Cook for another minute.
Taste and adjust with more soy sauce, sugar, or tianmianjiang if needed.
Turn off the heat and add toasted sesame oil and black vinegar. Give it a final stir.
Serve.
Transfer to a plate and garnish with sliced scallions and chopped coriander.
Serve hot with steamed rice.
Perfect over some rice...
Umami bomb...