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Main course · Chinese

Water-Boiled Beef in Chilli Oil

35 min Serves 4 ~379 kcal/serving ~£9.80 (£2.45/serving) Contains-nutsDairy-freeGluten-free

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Ingredients

  • 450 g beef sirloin, thinly sliced
  • 150 g beansprouts
  • 2 celery stalks, sliced
  • 2 tbsp doubanjiang (chilli bean paste)
  • 8 dried red chillies
  • 1.5 tsp sichuan peppercorns
  • 3 garlic cloves
  • 1 egg white
  • 1 tbsp cornflour
  • 500 ml chicken stock
  • 4 tbsp groundnut oil

Nutrition (per serving)

Calories
379 kcal
Protein
26.9 g
Carbohydrate
6.7 g
of which sugars
2.6 g
Fat
27.1 g
of which saturates
7.6 g
Fibre
2.2 g
Salt
2.52 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the beef with the egg white and cornflour and leave to marinate for 15 minutes.

  2. 2

    Heat a tablespoon of the groundnut oil in a large pan and stir-fry the beansprouts and celery for 2 minutes, then spoon into a deep serving bowl.

  3. 3

    In the same pan, fry the garlic and doubanjiang for 1 minute until fragrant, then pour in the chicken stock and bring to a simmer.

  4. 4

    Slide in the beef slices one by one and poach gently for 2 minutes, until just cooked through with no pink remaining, then pour the beef and broth over the vegetables.

  5. 5

    Heat the remaining oil in a small pan with the dried red chillies and sichuan peppercorns until fragrant and the chillies have darkened, taking care not to burn them.

  6. 6

    Pour the hot chilli oil over the dish so it sizzles, and serve immediately with steamed rice.

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