Chenpi Niurou

• servings: 1
• active time: 30mins
• total time: 1hr

Ingredients

300g lean beef

1tbsp shaoxing wine

1/4tsp salt

3 thick slices of ginger

1 spring onion, stem cut into 3 pieces, greens retained for garnish

3 pieces of chenpi

3 dried Sichuan chilies

236ml oil

1/2tsp whole Sichuan peppercorns

236ml chicken stock

1 and a 1/2tbsp of sugar

1/4tsp MSG

1tsp toasted sesame oil

1tsp toasted white sesame seeds

Directions

Slice beef thinly, then combine with salt, Shaoxing, ginger and spring onion whites. Mix and let sit to marinade for 30 minutes. Next, soak chenpi in water and set aside. After 30 minutes discard marinade and pat beef as dry as possible, to prevent spattering in the oil. Drain chenpi and cut into thin strips, also slice chilies into sections of 3 and remove the seeds.

Heat oil to 150c and fry beef until no pink remains, then remove and reheat oil to 190c, return beef to oil and fry until crispy, then remove onto a paper towel lined plate. Pour out oil, clean wok and return 2tbsp of oil and heat on low. Fry Sichuan peppercorns and chilies for a minute until fragrant, then add in the chenpi and mix until aromatic.

Return the beef to the wok and mix well, before pouring in the chicken stock. Raise the heat to a medium and bring to a simmer, then stir in the sugar and MSG and let bubble away for 10 minutes. The stock should be reduced to very little and the beef should be glossy.

Taste the sauce and season with salt and sugar as neccessary to counteract the bitterness of the tangerine peel. Once satisfied, turn off the heat and add 1tsp of toasted sesame oil, then mix well and let cool. Once near room temperature, serve garnished with toasted sesame seeds and juliened spring onion greens.