SLICED BEEF IN HOT & SPICY OIL

From: Sichuan Province

Try this lip-tingling bestseller from Duck House in Portland, Oregon, with or without rice, based on your nutrition goals. Co-owner Harvey Liu suggests washing it down with a cider or IPA.

INGREDIENTS SERVES 4

2 TBSP SHAOXING COOKING WINE 1 TBSP SOYA SAUCE

225G THINLY SLICED BEEF BRISKET

2 TBSP CORNSTARCH 1 LARGE HANDFUL BEAN SPROUTS 2 LARGE NAPA CABBAGE LEAVES, CUT INTO 2IN PIECES

2 TBSP VEGETABLE OIL 1 TBSP MINCED GINGER 2 GARLIC CLOVES 1 SPRING ONION, CUT INTO 2IN PIECES

4 DRIED CHILLI PEPPERS

1 TBSP SICHUAN PEPPERCORNS, FINELY GROUND 3 TBSP SPICY BROAD BEAN PASTE

1 TBSP WARMED VEGETABLE OIL, MINCED SPRING ONION, MINCED GARLIC AND CRUSHED

CHILLI FLAKES, TO GARNISH

METHOD

In a large bowl, stir together the cooking wine and soya sauce. Add the brisket and marinate for 15 mins. As well as protein, it’s a source of energy-supporting vitamins B6 and B12, which help keep you charged as the days shorten. Add 2 tbsp water, stir in the cornflour and set aside.

In a large pot of boiling water, cook the sprouts and cabbage until wilted, 2-3 mins. Strain and rinse under cold water. Place in a serving bowl.

In a wok, heat the vegetable oil. Add the ginger, garlic, spring onion, chilli and Sichuan peppercorns and cook until aromatic, about 1 min. Add the spicy bean paste and 470ml water. Bring to the boil, then reduce the heat and cover for 10 mins.

Strain out the solid ingredients and add the beef, simmering until just cooked, about 1 min. Plate up with the sprouts, cabbage and a spoonful of broth. Garnish and serve.