I love this dish, but even more so, I love making it! It’s similar to any beef noodle soup recipe, but without the soup. Personally, I enjoy this more because it’s traditionally eaten with rice and I’m more of a rice person than a noodle person. (I know, I know)
Ingredients:
- 10-12 oz of tri-tip steak
- 1 russet potato, skin on or off, cubed
- 2 tablespoons of doubanjiang (fermented bean paste)
- 1 ginger root, sliced and divided
- 1 whole head of garlic, smashed
- 1 stalk of green onions (chopped and save a few greenest pieces for garnish later)
- 3 star anises
- 1/3 cup of Sichuan peppercorns
- 1 teaspoon of cinnamon
- 1 teaspoon of coriander
- 1 dry red pepper, minced
- 2-3 bay leaves
- 1 tablespoon of rock sugar
- 2 tablespoons of dark soy sauce
- 2 tablespoons of rice wine
- Water
- Canola oil for cooking
Tips:
- If you don’t love the mala taste, you can lose the Sichuan peppercorns.
- You can easily add more potatoes, but I just prefer this particular ratio.
- The recipe can be cooked with tri-tip, brisket, or even chuck roast.
Directions:
- Cut the tri-tip beef into 1 inch cubes and soak them in water for an hour.
- Take the beef out then into a pot of new water.
- In this new pot of water, add 3-4 slices of ginger and 1 tablespoon of rice wine. Bring the mixture to a boil for about 5 minutes.
- Drain the beef and dispose of the water.
- In another new pot (or you can wash the pot you just boiled the beef in), heat up canola oil on medium heat.
- Place the doubanjiang into the pot with the oil and fry on medium-low heat for about 3 minutes until fragrant.
- Add in all the spices, the garlic, green onions, and the rest of the ginger (leave out the sugar, soy sauce and the rest of the rice wine) and cook for 5 – 7 minutes on low heat.
- Then turn up the fire to medium low heat and add in the beef.
- Stir fry for about 5 minutes and add in the sugar, soy sauce and rice wine; stir fry for another 5 minutes.
- Pour in water to barely cover the beef; the beef should still be peeking out at the top.
- Cover and cook on low heat for at least 1 hour.
- During this hour, heat up a little bit of oil in a different pan.
- Stir fry the potatoes for 10 minutes til soft.
- When the beef is about done, place the potatoes into the pot with the beef, stir, cover and cook for another 5 minutes.
- Take the beef out and place it in a bowl; garnish with the green green onions.
- Ready to serve!
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