Sichuan-Style Spicy Beef Soup

Ingredients:

1 lb (450g) beef (sirloin or brisket), thinly sliced

4 cups beef broth

2 tbsp vegetable oil

3 tbsp Sichuan peppercorns

4-5 dried red chilies

3 tbsp chili oil

2 tbsp soy sauce

1 tbsp rice vinegar

2 cloves garlic, minced

1-inch piece of ginger, minced

2 tbsp fermented bean paste (Doubanjiang)

1 tbsp sugar

1 cup bean sprouts

1/4 cup green onions, chopped

1/4 tsp sesame oil

Fresh cilantro for garnish

Instructions:

Prepare the broth:

In a large pot, heat vegetable oil over medium heat. Add Sichuan peppercorns and dried red chilies. Stir until fragrant, about 1-2 minutes.

Add minced garlic and ginger, and sauté until softened.

Stir in fermented bean paste and chili oil, cooking for another minute.

Pour in the beef broth, soy sauce, rice vinegar, and sugar. Bring to a boil and then lower to a simmer.

Cook the beef:

Add the sliced beef to the pot and cook until tender, about 5-7 minutes. Remove from heat.

Assemble the soup:

In serving bowls, add a generous handful of bean sprouts. Pour the hot broth and beef mixture over the sprouts.

Drizzle with sesame oil and garnish with chopped green onions and cilantro.

Serve:

Serve immediately with steamed rice or noodles for a complete meal. Enjoy the fiery and flavorful taste of Sichuan cuisine!