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Sichuan Boiled Beef Slices (Mala)
This Sichuan dish is spicy and refreshing, with no need for frying or stir-frying. It’s a hassle-free one-pot recipe perfect for those in a hurry. A delicious Sichuan Boiled Beef Slices (Mala) recipe.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sichuan Boiled Beef Slices (Mala)
| Ingredient | Amount |
|---|---|
| beef | 200g |
| enoki mushrooms | 100g |
| duck blood curd | 1 as needed |
| dried tofu skin (qianzhang) | 1 as needed |
| sweet potato starch noodles | as needed |
| Sichuan boiled meat seasoning packet | 100g |
| garlic | as needed |
| scallions | as needed |
- beef200g
- enoki mushrooms100g
- duck blood curd1 as needed
- dried tofu skin (qianzhang)1 as needed
- sweet potato starch noodlesas needed
- Sichuan boiled meat seasoning packet100g
- garlicas needed
- scallionsas needed
Cooking StepsHow to cook Sichuan Boiled Beef Slices (Mala) step by step
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Step 1Group photo of the side ingredients (tofu skin, duck blood curd, sweet potato noodles, enoki mushrooms). Choose whatever sides you like. Blanch the duck blood curd, and soak the sweet potato noodles in warm water until softened.
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Step 2This is the seasoning packet I used. You can also use beef tallow hot pot base. It includes a meat marinade packet — use it to marinate the beef.
-
Step 3Add boiling water to the pot, add the mala seasoning and bring to a boil, then add all the side ingredients and cook through. Taste for saltiness — if it’s too bland, add a spoonful of doubanjiang and a bit of sugar to enhance the flavor.
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Step 4Use a slotted spoon to lift out the cooked side ingredients and place them in a serving bowl.
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Step 5Over high heat, add the beef slices and spread them out. As soon as they change color, immediately scoop them out. Pour all the broth from the pot into the bowl.
-
Step 6Sprinkle the dried chili packet over the top (I used only half a packet), then add scallions and minced garlic. Heat some oil until smoking hot and pour it over the top to release the aromas.
-
Step 7Ready to serve. Numbing, spicy, and aromatic — it’ll make you sweat. In winter, set it over an alcohol burner and eat while it’s still bubbling. Pure happiness.
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Step 8
Sichuan Boiled Beef Slices (Mala)
This Sichuan dish is spicy and refreshing, with no need for frying or stir-frying. It’s a hassle-free one-pot recipe perfect for those in a hurry. A delicious Sichuan Boiled Beef Slices (Mala) recipe.
Ingredients
- 200g beef
- 100g enoki mushrooms
- 1 as needed duck blood curd
- 1 as needed dried tofu skin (qianzhang)
- as needed sweet potato starch noodles
- 100g Sichuan boiled meat seasoning packet
- as needed garlic
- as needed scallions
Instructions
-
Group photo of the side ingredients (tofu skin, duck blood curd, sweet potato noodles, enoki mushrooms). Choose whatever sides you like. Blanch the duck blood curd, and soak the sweet potato noodles in warm water until softened.
-
This is the seasoning packet I used. You can also use beef tallow hot pot base. It includes a meat marinade packet — use it to marinate the beef.
-
Add boiling water to the pot, add the mala seasoning and bring to a boil, then add all the side ingredients and cook through. Taste for saltiness — if it’s too bland, add a spoonful of doubanjiang and a bit of sugar to enhance the flavor.
-
Use a slotted spoon to lift out the cooked side ingredients and place them in a serving bowl.
-
Over high heat, add the beef slices and spread them out. As soon as they change color, immediately scoop them out. Pour all the broth from the pot into the bowl.
-
Sprinkle the dried chili packet over the top (I used only half a packet), then add scallions and minced garlic. Heat some oil until smoking hot and pour it over the top to release the aromas.
-
Ready to serve. Numbing, spicy, and aromatic — it’ll make you sweat. In winter, set it over an alcohol burner and eat while it’s still bubbling. Pure happiness.
