Fuqi Feipian Recipe (Sichuan Sliced Beef in Chili Sauce)

Beef shank: Thinly sliced for tenderness and flavor.

Beef broth: Adds depth and richness to the sauce.

Sichuan peppercorns: Toasted and ground for a numbing, spicy sensation.

Chili oil: Provides heat and a rich, spicy flavor.

Soy sauce: Adds umami and saltiness to the dish.

Rice vinegar: Adds a tangy flavor to balance the heat.

Garlic: Minced for a pungent, aromatic kick.

Sugar: Balances the flavors with a touch of sweetness.

Green onions: Chopped for a fresh, mild onion flavor.

Cilantro: Chopped for a fresh, herbaceous garnish.

When preparing beef shank, ensure you slice it against the grain. This technique helps to break down the muscle fibers, resulting in more tender and easier-to-chew pieces. Additionally, when making the chili oil, consider infusing it with extra aromatics like star anise or cinnamon sticks to add depth to the flavor profile.

• thinly sliced beef shank - Substitute with thinly sliced brisket: Brisket has a similar texture and flavor profile, making it a suitable alternative for this dish.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it will be slightly lighter in taste.

• toasted and ground sichuan peppercorns - Substitute with toasted and ground black peppercorns with a pinch of ground cloves: While not identical, this combination can mimic the numbing and spicy effect of Sichuan peppercorns.

• chili oil - Substitute with spicy sesame oil: Spicy sesame oil can provide a similar heat and depth of flavor, though it will have a nuttier taste.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor to soy sauce.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tang to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it will lack the fresh, pungent flavor of minced garlic.

• sugar - Substitute with honey: Honey can add a similar sweetness with an additional layer of flavor.

• chopped green onions - Substitute with chopped chives: Chives have a similar mild onion flavor and can be used as a garnish.

• chopped cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note, though it lacks the distinctive flavor of cilantro.

• Allow the beef shank to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the sliced beef and sauce into an airtight container. Ensure the container is clean and dry to prevent any contamination.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together beautifully, enhancing the taste.
• For longer storage, place the container in the freezer. The Fuqi Feipian can be frozen for up to 2 months without significant loss of quality.
• When ready to enjoy, thaw the frozen beef in the refrigerator overnight. This gradual thawing helps retain the texture and flavor.
• Reheat the Fuqi Feipian gently on the stovetop over low heat or in the microwave. Avoid overheating to prevent the beef from becoming tough.
• Before serving, garnish with fresh green onions and cilantro to revive the dish's vibrant flavors and presentation.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of beef broth to the pan to prevent sticking.
  3. Add the leftover Fuqi Feipian and stir gently.
  4. Heat for about 5-7 minutes, stirring occasionally, until the beef is warmed through.
  5. Garnish with fresh green onions and cilantro before serving.

• Microwave Method:

  1. Place the Fuqi Feipian in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. Let it sit for a minute before serving, and garnish with fresh green onions and cilantro.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the Fuqi Feipian in an oven-safe dish.
  3. Add a splash of beef broth to keep the dish moist.
  4. Cover the dish with aluminum foil.
  5. Heat in the oven for 15-20 minutes, or until the beef is warmed through.
  6. Garnish with fresh green onions and cilantro before serving.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the Fuqi Feipian in a heatproof dish and put it in the steamer basket.
  3. Cover and steam for about 10 minutes, or until the beef is heated through.
  4. Garnish with fresh green onions and cilantro before serving.

• Pot: Used to bring water to a boil and cook the beef shank until tender.

• Knife: Essential for thinly slicing the cooked beef shank.

• Cutting board: Provides a stable surface for slicing the beef.

• Mixing bowl: Used to combine the beef broth, sichuan peppercorns, chili oil, soy sauce, rice vinegar, garlic, and sugar.

• Measuring cups: Necessary for accurately measuring the beef broth, chili oil, and soy sauce.

• Measuring spoons: Used to measure the sichuan peppercorns, rice vinegar, and sugar.

• Garlic press: Convenient for mincing the garlic cloves.

• Spoon: Useful for mixing the sauce ingredients together.

• Serving dish: For presenting the finished dish, garnished with green onions and cilantro.

Pre-slice the beef: Buy pre-sliced beef shank to save time on slicing.

Use a pressure cooker: Cook the beef shank in a pressure cooker to reduce cooking time.

Pre-make the sauce: Prepare the sauce mixture in advance and store it in the fridge.

Minced garlic in a jar: Use pre-minced garlic from a jar to save chopping time.

Ready-made chili oil: Purchase chili oil instead of making it from scratch.

Chop herbs in bulk: Chop green onions and cilantro in bulk and store them in the fridge for quick garnishing.