My go to at Xi’an Famous Foods have always been B2 and L1 if you know their efficient menu system — Cumin Lamb Burger and Tiger Salad. For some reason, L1 is no longer on the menu but it doesn’t matter — I now have the book and make it at home in unreasonable quantities because it’s never enough.
Here’s XFF N2, or Spicy and Tingly Beef, 麻辣牛肉. According to the book, beef with noodles is a Chinese answer to American burger with fries.
In this dish, the flavor comes from the funky doubanjiang broad-bean paste and it is seriously built up with the ma la duo of ground dried chilies and Sichuan peppercorns. And we’re talking about a tablespoon of Sichuan pepper powder — not oil — for a pound of meat.
The first bite is an umami of fried onion, garlic, and ginger. But, boy, with a few next ones, that tingly vibration builds up to the brain-clearing heights, just like the recipe promises. And for those addicted to the feeling, a little Sichuan chili oil on top doesn’t hurt at all. That’s what I did for my breakfast leftovers.
Beef and tingle aside, my pride here is a homemade longevity noodle — yes, single — that did not rip and remained intact till the serving moment. One per dish.
Currently trying to figure out a counter space to span some biang biang action. Because homemade noodles are the best.
WHAT WENT IN
— 1 lb boneless beef chuck (shank would be better)
— 2 Tbsp vegetable oil
— 1/2 red onion, diced
— 2 scallions, trimmed and sliced
— 1 1/2” piece fresh ginger, peeled and chopped
— 2 garlic cloves, peeled and sliced
— 1 star anise pod, broken
— 2 dried chiles de árbol, broken into a 1/2” pieces
— 2 doubanjiang, spicy broad-bean paste
— 2 Tbsp Shaoxing wine
— 1 Tbsp soy sauce
— 1 small tomato, diced
— 1 Tbsp whole Sichuan peppercorns, finely ground
— 1 tsp red chili powder
— Sichuan chili oil to serve
THE PROCESS
1. Cover the meat with cold water, bring to a boil, and boil for 3 minutes. Drain and, when it’s cool to handle, cut into about 1” cubes.
2. In a heavy Ditch oven on medium, heat the vegetable oil. Add the onion, scallions, ginger, garlic, star anise, dried red chiles, and sauté until fragrant, for a minute or so.
3. Reduce the heat, stir in doubanjiang paste, and cook until the oil of it separates, another couple of minutes.
4. Add the beef, cooking wine, soy sauce, and 2 cups of water. Cover and bring to a boil over high heat.
5. Reduce heat to low and simmer for 30 minutes.
6. Uncover and simmer for another 30 minutes, until meat is tender and the sauce is reduced.
7. Stir in the tomato, Sichuan peppercorn and chili powders.
8. Off heat and let the beef stand covered for a few minutes to meld the flavors.
9. Finish with a drizzle of Sichuan chili oil.
It is great over rice or noodles, with bread or extra beef broth as a soup.
