Sichuan Couple’s Sliced Beef & Offal

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Sichuan Couple’s Sliced Beef & Offal — a Sichuan Chinese recipe made with beef shank, ready in about 45 minutes. Step-by-step instructions with photos.

Ingredients

• beef shank (lean, trimmed)
• beef tongue
• light soy sauce
• Chinese black vinegar
• sesame oil
• Sichuan peppercorns
• dried red chilies

Instructions

1. Rinse beef shank and tongue under cold water. Place in a large pot with 1.5 L water, 1 tsp Sichuan peppercorns (half the amount), and 2 whole star anise (not listed — optional pantry item). Bring to boil, skim foam, then reduce heat to low and simmer covered for 2 hours until fork-tender.
2. Remove meat from broth; reserve 250 ml broth. Let cool slightly, then slice shank and tongue into 2-mm-thick pieces using a sharp knife or mandoline. Arrange on a serving plate.
3. Heat reserved broth in a small saucepan. Add light soy sauce, Chinese black vinegar, and sesame oil. Simmer gently for 2 minutes to meld flavors.
4. Toast dried chilies and remaining Sichuan peppercorns in a dry wok over medium heat for 1 minute until fragrant and deepened in color. Grind coarsely using a mortar or spice grinder.
5. Pour warm sauce over sliced meat. Sprinkle toasted chili-peppercorn mixture evenly. Garnish with chopped roasted peanuts and scallion greens. Serve at cool room temperature (18–22°C).