September 30, 2015

Sichuan Beef Hot Pot

A traditional Chinese hot pot is a communal dining experience. Each diner selects, dips and cooks individual ingredients in a pot filled with flavored hot broth at the centre of the table. Once braised in the broth the fork full is plunged into a dipping sauce for a second layer of flavor.

Using the spices which Meg hand delivered to my door from a Chinese market in Lijiang after her summer travels, Sichuan peppercorns are the foundation of this final installment of recipes on a budget.

For a slow cooker interpretation we make a modest piece of skirt steak, marbled with fat, go a long way by braising it in beef broth infused with whole spices. The fat marbling is requisite to this noodle soup recipe because it gradually breaks down and melts into the broth. This melting process is slow and ensures that the beef doesn’t dry out and tastes good. Adding a teaspoon of chili sauce at the end is optional, but adds that second layer of flavor.

As a proponent of paying a little more for good quality meat while eating a little less, I consider making soup a simple tool to manage this.

To keep authentic Sichuan flavors I dipped into the bag of peppercorns from Meg. The hot noodle soup is spicy and clean with the faint numbing effect of the sichuan to balance the chili heat.

These big bowls of soup are an affordable way to share food with friends and the noodle slurping endorses your enjoyment and allows you to eat it while it’s really hot.

Prep Time: 10 minutes

Cooking Time: 7 hours on LOW or 3 1/2 hours on HIGH

Servings: 4 – 6

Ingredients

2 tsp toasted sesame oil ($0.20)
1 tbsp garlic, chopped ($0.15)
1 tsp fresh ginger ($0.10)
1 lb beef skirt steak, sliced (see below) ($12.00)
¼ cup soy sauce ($0.40)
2 tbsp rice vinegar ($0.30)
4 cups beef broth ($3.00)
2 cups water
1 tbsp chinese five spice OR make your own ($0.50)
- 2 star anise
- 2 tsp sechuan pepper, ground
- ¼ tsp cloves, ground
- ¼ tsp red pepper flakes OPTIONAL
1 sheet thin rice noodles ($1.50)
3 cups Napa or Chinese cabbage, shredded ($1.00)
sambal olek or other chili sauce to stir in as desired ($0.50)

TOTAL $19.75

In a small skillet, heat the sesame oil on medium and add the garlic. It should sizzle. Sauté for 1 minute moving it around the pan to ensure it doesn’t burn. Transfer it to your slow cooker and add the ginger.

Slice the beef but cutting it down the grain into pieces 2 inches wide. Next cut it across the grain into 1 cm strips. Add it to the slow cooker.

Add the soy sauce, rice vinegar, beef broth, water and Chinese five spice. Stir to combine the ingredients and cover. Turn to HIGH for 3 ½ hours or LOW for 7 hours.

At the end of the cooking time, remove the lid and add the dried rice noodles and cabbage. Push them into the broth and replace the lid for 10 minutes in order for the noodles and cabbage to lightly cook.