This is a Chinese Sichuan recipe. Broad bean chili oil sauce(Toban Djan) is the key for most Sichuan cooking. I always recommend my customers to buy Toban Djan made in Pixian town, Sichuan, China.

To make this dish successfully, you need to use fatty beef. Half lean and half fat beef flank is normally used for this dish. Since the beef short ribs at my store are quite fatty, I always use them to substitute beef flank.

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Ingredients

• 2.5lbs. Beef Short Ribs
• 1.6lbs. Baby Yellow Potatoes
• 10 slices Ginger
• 1/2 cup Peanut Oil or Olive Oil(Not Extra Virgin)
• 8 cloves Garlic
• 4 pcs Dried Red Pepper
• 1 tsp Sichuan Pepper Corn
• 1 tbsp Cooking Wine(Rice Wine or Shao Hsing Wine)
• 1 1/2tbsp Pixian Broad Bean Chili Oil Sauce
• 1 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce

Serving: 6 People

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Instructions:

Step 3

Chop the rest of the ginger and the garlic to fine pieces.

Step 4

Heat the oil at high heat. Add ginger, garlic, dry red pepper and Sichuan pepper corn. Before the garlic turns brown, add beef.

Step 5

Stir the beef for 3 minutes. Turn to medium heat. Add cooking wine.

Step 6

Add broad bean chili oil sauce. (Try to get the red oil part of the sauce. Because the slow cooking process will make the beef absorb all the flavor from sauce. Just a little bit of sauce will make it spicy and savory enough. So avoid too much sauce.)

Step 7

Add light soy sauce to give it a sweet savory hint. Add dark soy sauce to give it a caramelized color.

Step 8

Add water to cover all the beef. Simmer at medium heat with lid on for 40 minutes to 1 hour.

Step 9

Cut the baby potatoes to half size while beef is boiling. After 40 minutes to 1 hour, the water in the pot should be shallow. Add water to cover the beef again.

Step 10

Boil for another 40 minutes, the water in the pot should be shallow again. Add potatoes and cook for 20 minutes or until the potatoes are tender. It’s ready to serve.