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Spicy Szechuan Beef Stew

Name: Spicy Szechuan Beef Stew
Total time: 130 min
Ingredients: 500g beef brisket; 2 tablespoons Szechuan peppercorns; 2 tablespoons soy sauce; 1 tablespoon chili paste; 1 tablespoon vegetable oil; 2 cloves garlic; 1 inch ginger; 1 red bell pepper; 1 onion; 500ml beef broth; 1 tablespoon cornstarch

130 min 322 kcal per serving Medium

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Ingredients

4 Servings

beef brisket500 g
Szechuan peppercorns2 tablespoons
soy sauce2 tablespoons
chili paste1 tablespoon
vegetable oil1 tablespoon
garlic2 cloves
ginger1 inch
red bell pepper1 whole
onion1 whole
beef broth500 ml
cornstarch1 tablespoon

Instructions

1
Cut the beef brisket into bite-sized pieces.
2
Heat the vegetable oil in a large pot over medium-high heat.
3
Add the beef pieces and brown them on all sides. Remove and set aside.
4
In the same pot, add the Szechuan peppercorns, minced garlic, and sliced ginger. Stir-fry for about 1 minute until fragrant.
5
Add the chopped onion and red bell pepper to the pot and stir-fry for another 2-3 minutes.
6
Return the beef to the pot and add the soy sauce, chili paste, and beef broth.
7
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about
8
5 to 2 hours, or until the beef is tender.
9
In a small bowl, mix the cornstarch with a little water to make a slurry.
10
Add the cornstarch slurry to the stew and stir well to thicken the sauce.
11
Adjust seasoning to taste and serve hot.