Sichuan ‘Red Cooked’ Beef

Sichuan ‘Red Cooked’ Beef

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Course: Main Course
Cuisine: Chinese, Five Spice, Sichuan
Year: 1991
Servings: 1 serving


  • broccoli
  • onions
  • carrots
  • mushrooms
  • scallions
  • rice noodles
  • sherry
  • soy sauce
  • 1 fork garlic
  • 2 star sambal (~forkful)
  • pinch Sichuan pepper (big)
  • pinch star anise (big)
  • beef
  • 4 teaspoons sugar (teaspoons assumed – Tablespoons seem excessive)
  • 4 Tablespoons soy sauce
  • 4 Tablespoons broth


  • Quickly stir fry all veggies.
  • Add rice noodles, mix well with veggies. Add sherry and soy. Remove and set aside in pasta bowl.
  • Stir fry garlic, sambal, pepper, anise, and beef. When 1/2 done, add sugar, soy, broth.
  • Before beef is "boiled," push up to side of wok. Allow sauce to reduce slightly.
  • Serve over noodles/vegs. Garnish with cilantro and scallions.

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