Liangban Niurou

• servings: 2-5
• active time: 20mins
• total time: 3hrs overnight

Ingredients

400-500g Beef Plate or other braising cut

Cucumber

Spring Onion

8 Dried Sichuan Chilies

5 Slices of Ginger

4 Bay Leaves

2 pieces of Cassia Bark

1tbsp Sichuan Peppercorns

2 Star Anise

1 and a 1/2tbsp Salt

Soy Sauce

Sesame Oil

2 Cloves of Garlic

1tbsp Sweet Soy

1/2tsp Sichuan Pepper Powder

1tsp Sesame Seeds

1tsp crushed Roasted Peanuts

1 and a 1/2tbsp Sichuan Chili Oil

1tbsp Water

Directions

. add 1.5tbsp salt, 2 star anise, 1tbsp Sichuan pepper, 2 pieces of cassia bark, 4 bay leaves, 5 slices of ginger, 8 dried mild chilies to a large pot with beef plate or other braising cut, then add water to almost cover and bring to a boil

. turn heat to low, add a cast iron pan ontop of the beef and weigh it down and simmer for 40mins then turn off heat and wait for beef to cool, it will absorb the seasonings as it does so

. store in fridge until completely chilled, then (cutting against the grain) slice the beef into very thin rectangles and then lightly sear them if desired

. layer the beef slices in a small bowl so that the fatty edge overlaps the previous piece, make sure they aren't pressed down too firmly.

. slice diagonal strips of spring onion and long strips of cucumber, toss in a sesame soy seasoning and then place in the bowl, taking care that it doesn't overlap the top edge of the beef too much, then cover with a plate and flip

. mix 1tbsp of sweet soy with 1/2tsp Sichuan pepper powder, 1tsp roasted sesame seeds, 1tsp crushed roasted peanuts, 1tsp minced garlic, 1.5tbsp chili oil and 1-2tbsp water and pour around the edges of the beef dome, garnish with shredded spring onion and serve