A delicious Sichuan Boiled Beef Slices (Mala) recipe.
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Sichuan Boiled Beef Slices (Mala)
Other★★ Intermediate48min
IngredientsWhat you'll need for Sichuan Boiled Beef Slices (Mala)
| Ingredient | Amount | Notes | |
|---|---|---|---|
| beef | 200g | ||
| enoki mushrooms | 100g | ||
| duck blood curd | 1 | ||
| dried tofu skin (qianzhang) | 1 | ||
| sweet potato starch noodles | as needed | ||
| Sichuan boiled meat seasoning packet | 100g | ||
| garlic | as needed | ||
| scallions | as needed |
Cooking StepsHow to cook Sichuan Boiled Beef Slices (Mala) step by step
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Step 1 DetailGroup 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 2 DetailThis 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.
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Step 3 DetailAdd 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 4 DetailUse a slotted spoon to lift out the cooked side ingredients and place them in a serving bowl.
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Step 5 DetailOver 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.
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Step 6 DetailSprinkle 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.
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Step 7 DetailReady 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 Detail
