Cooking Asian Spicy Beef Dry Hot Pot (Asian Cooking at Home)

How to Cook Spicy Beef Dry Hot Pot (Asian Cooking at Home)

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

400g Beef – Thinly Sliced
1 Celery Stick – Thinly Sliced
80g Button Mushrooms – Thinly Sliced
Small Bunch Coriander – Roughly Chopped
3 Large Dried Red Chillies – Roughly Chopped
1 Spring Onion – Roughly Chopped
20g Ginger – Thinly Sliced
5 Cloves Garlic – Thinly Sliced
1 Egg White
3 Tbsp Sichuan Spicy Chilli Paste/Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp White Sugar
1 Tbsp Cooking Wine
1 Tbsp Roasted Peanuts
1 Tsp Sesame Seeds

1. Place beef in a bowl, add egg white and cooking wine, mix well
2. Heat half litre oil in the wok, place beef in the wok and deep fry for 5 minutes, remove from oil
3. Discard most of the oil but reserve small amount in the wok
4. Place the spring onion, ginger, garlic and chillies, stir-fry for a minute
5. Add Sichuan spicy paste and stir-fry for a minute
6. Add the celery and mushrooms, stir and fry for a minute
7. Add the beef and stir
8. Add the soy sauce and sugar, pinch of sail and then stir-fry for a minute
9. Add the peanuts and sesame seeds and stir
10. Transfer into a deep dish, scatter with coriander and serve

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