Sichuan Sliced Beef in Chili Sauce
Sichuan Sliced Beef in Chili Sauce
Fu qi fei pian is one of my favorite Sichuan appetizers. The dish consists of very thin slices of beef drizzled with chili sauce; typically served cold or at room temp. While the recipe is very simple, it has a tremendous amounts of flavor. There are a couple different cuts of beef that you can use. Most people use brisket, but heart and tongue are also popular choices. The first time I tried it was with beef tongue, and it’s had me hooked ever since.
Equipment
- instant pot
Ingredients
- 2 lbs brisket
- 1/4 cup light soy sauce
- 1/4 cup shaoxing cooking wine
- 1 cup water
- 1 tbsp sugar
- 3 dried red chilies
- 3 green onions
- 2 large ginger slices
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp Sichuan peppercorns
- 1 tsp salt
- 1/4 tsp nutmeg
Chili Sauce
- 4 tbsp chili oil
- 3 tbsp braising liquid
- 2 tbsp sweet soy sauce
- 2 tsp Chinkiang black vinegar
- 1/4 tsp salt
- 1/4 tsp ground Sichuan peppercorns
- 4 garlic cloves finely chopped
- 2 green onions finely chopped
- 1 tsp ginger minced
Instructions
- Place all of the ingredients in an Instant Pot. Set the function to pressure cook on high for 60 minutes. Placd the cover on and push start.
- Release the pressure once the time is up.
- Let the brisket cool, then refrigerate until ready to slice.
- Slice the brisket no more than 1/8” thick.
- Arrange the beef on a plate in a single layer.
- Mix together all of the sauce ingredients. Set aside.
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