Adapted from Yi Reservation
We like to read the blog of Yi from Yi Reservation. This recipe for spicy sichuan beef stew is based on his (紅燒牛肉). We also used tips we have learned from J. Kenji Lopez-Alt at Serious Eats in his recipe for Real Deal Kung Pao Chicken. We found Yi’s recipe a little tricky to follow so we adapted it to our format and tweaked it to accentuate flavour and refine the texture.
If you are not familiar with sichuan peppers and their delightful numbing effect, then this may be a good recipe to try. The level of pepper spice is relatively mild but there is certainly no point to leaving them out; there are other beef stews you could make which don’t have the spice.
Yi’s original recipe allowed for radish to be substituted for the potato. We like the way the potato soaks up the flavour of the liquid and releases starch which thickens the sauce. Little sticks of pickled radish are delicious, though, as they brighten the savoury flavour.
Time
13 hours total: 30 minutes attended, 12 hours 30 minutes unattended
Storage notes
Keeps in the fridge for up to 5 days
Difficulty
easy
Special requirements
sous vide
Yield
1600 g (servings 4 )
Per serve | |
---|---|
Energy (kcal) | 450.1 |
Energy (kJ) | 1885 |
Protein (g) | 46.2 |
Fat (g) | 17.6 |
Carbs (g) | 25.4 |
Sugars (g) | 3 |
Fiber (g) | 2.8 |
Sodium (mg) | 877.8 |
Cholesterol (mg) | 129.6 |