Sichuan-Style Spicy Stir-fried Beef Brisket Fat

A bold, aromatic Sichuan stir-fry featuring crispy, rendered beef brisket fat and tender beef strips, infused with dried chilies and fermented black beans.

Ingredients

• 300 g beef brisket fat
• 200 g hanging dragon beef strips
• 20 g dried chili peppers
• 15 g ginger, sliced
• 15 g garlic, sliced
• 1 tbsp red Sichuan peppercorns
• 1 tbsp fermented black beans
• 2 tbsp rapeseed oil
• 1 tbsp white liquor
• 1 tsp salt
• 1 tsp spice powder
• 1 tsp cumin powder
• 1/2 tsp white sugar
• 1/4 tsp white pepper
• 2 stalks scallions, whites and greens separated
• 1 tsp MSG
• 1/2 tsp Sichuan pepper powder
• 1 small bunch fresh mint

Instructions

1. 1Prepare the beef brisket fat

   

   Place the beef brisket fat on a sturdy wooden cutting board and slice it into thick pieces. Slicing the fat thicker prevents it from melting away completely during the high-heat stir-frying process, ensuring a satisfying texture in the final dish.

   Tip: Keep the fat pieces uniform so they render consistently in the wok.
2. 2Organize the prepared meat

   

   Once sliced, separate the beef brisket fat and the hanging dragon beef into different bowls. Keeping them organized makes it easier to manage the different stages of frying, as the fat requires a slightly longer cook time than the lean beef.

   Tip: You can prep your aromatics while the meat rests in the bowls.
3. 3Prepare the aromatics

   

   Gather the essential aromatics: wash the dried chili peppers and slice the ginger and garlic. Add these along with red Sichuan peppercorns and fermented black beans into a small bowl. These ingredients form the fragrant base that will infuse the entire dish with authentic Sichuan flavors.

   Tip: If you prefer less heat, de-seed the dried chili peppers before adding them.
4. 4Render the brisket fat

   

   Heat the rapeseed oil in a wok until it reaches the proper temperature. Carefully add the sliced beef brisket fat and fry them. Be mindful not to overcook the fat at this stage; you want it to become golden yellow and aromatic without drying out.

   Tip: Use a medium-high flame to render the fat effectively without burning the oil.
5. 5Stir-fry the beef

   

   Season the beef with a pinch of salt and add the hanging dragon beef into the wok with the rendered brisket fat. Continue to stir-fry everything together over high heat to ensure the meat is evenly cooked and develops a nice sear.

   Tip: Keep the heat high to lock in the juices of the beef.
6. 6Deglaze with white liquor

   

   Pour a small amount of white liquor into the wok while stir-frying. This technique deglazes the pan and helps eliminate any gamey smell from the beef, enhancing the overall flavor profile of the dish.

   Tip: Be careful when adding liquor to a hot wok, as it may flame up briefly.
7. 7Sauté the aromatics

   

   Keep the remaining oil in the wok. Add the prepared seasonings, including dried chili peppers, ginger, garlic, red Sichuan peppercorns, and fermented black beans. Stir-fry over low heat until they become highly fragrant.

   Tip: Use low heat to gently release the flavors of the dried spices without burning the chili peppers.
8. 8Return the beef to the wok

   

   Once the aromatics are fragrant, return the previously fried beef and brisket fat to the wok. Continue to stir-fry everything together so the meat absorbs the spicy and savory flavors of the aromatics.

   Tip: Toss the meat constantly to ensure it is evenly coated with the seasoned oil.
9. 9Season the meat

   

   Season the beef mixture with spice powder, cumin powder, a pinch of white sugar, and white pepper. Continue stir-frying to toast the spices and coat the meat thoroughly.

   Tip: Adding a touch of sugar balances the heat and enhances the savory notes of the dish.
10. 10Toss with scallions

    

    Add the scallion white parts to the wok first, followed closely by the green leaves. Stir-fry briefly until they just begin to wilt and release their fresh aroma.

    Tip: Dont overcook the scallions; they should retain a vibrant green color and slight crunch.

Storage & Reheating

Burn It Off

Frequently Asked Questions