Sichuan Mala Beef | Elaine Luo

This one is a very popular Sichuan style Mala beef, it tastes similar to beef jerky. But it is not dried by roasting or air-frying, the water content is expelled by pan-frying or deep-frying. Since this Mala beef contains very little water, it can be kept for longer time, which make possibility of larger batches.

-----Ingredients--------
1500 g beef tenderloin or shank
Boil the beef
2 scallions
2 chunks ginger
1 tbsp. cooking wine
-----Spices------
50 g chili pepper I use a mix of long red ones and hotter small ones
2 star anise
1 inch Chinese cinnamon
2 tbsp. Sichuan peppercorn , a mixture of red and green
1 tbsp. white peppercorn
2 bay leaves
2 cloves
1 Amomum tsao-ko
1 small piece Tangerine Peel
1 tbsp. toasted sesame seeds
1-2 tbsp. toasted peanuts
----Season the beef-------
3 cups oil
2-4 tbsp. spice mix
1 tbsp. red chili powder , adding the color
1 tbsp. doubanjiang , adding the color and flavor
1 tsp. salt
1/2 tsp. sugar
1 tbsp. cooking wine
1 tbsp. light soy sauce
1 tbsp. toasted sesame seeds