🍽️ How to Make Mala Xiang Guo Beef (Spicy Stir-Fried Beef Pot)

🧆 Ingredients

• 300g beef slices
• 100g lotus root (sliced)
• 100g potato (sliced)
• 50g celery
• 50g mushrooms
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 2 dried chilies (sliced)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon doubanjiang (chili bean paste)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Prepare and Clean Ingredients:

   • Rinse the beef slices under cold water to remove any residual blood. Pat dry with paper towels.
   • Soak lotus root slices in water with a splash of vinegar to prevent browning. Rinse potatoes, peel, and slice thinly; soak in water to remove excess starch.
   • Wash celery and mushrooms thoroughly. Slice mushrooms as needed.
   • Mince garlic and ginger, and chop green onions.

2. Marinate Beef (Optional for Extra Tenderness):

   • Toss beef slices with a pinch of salt, a splash of soy sauce, and a little cornstarch. Let marinate for 10–15 minutes. This step helps keep the beef juicy and tender during stir-frying.

3. Stir-Fry Aromatics:

   • Heat chili oil in a wok or large skillet over medium heat.
   • Add Sichuan peppercorns and dried chilies. Stir-fry until fragrant, about 30 seconds, being careful not to burn them.
   • Add minced garlic, ginger, and doubanjiang (chili bean paste). Stir continuously until the oil turns red and the mixture is aromatic.

4. Cook Beef:

   • Increase heat to high. Add beef slices in a single layer.
   • Stir-fry quickly, separating the slices so they cook evenly.
   • Cook just until the beef changes color and is no longer pink (about 1–2 minutes). Do not overcook to keep the beef tender. Remove beef and set aside if desired for best texture.

5. Add and Cook Vegetables:

   • Add lotus root and potato slices first, as they take longer to cook. Stir-fry for 2–3 minutes until they begin to soften.
   • Add celery and mushrooms. Continue stir-frying for another 2–3 minutes until all vegetables are just tender but still crisp.
   • Judge doneness by piercing the lotus root and potato with a chopstick—they should be tender but not mushy.

6. Combine and Season:

   • Return beef to the wok if set aside.
   • Add soy sauce, sugar, and salt. Toss everything together to coat evenly.
   • Stir-fry for another minute to blend flavors.

7. Finish and Serve:

   • Sprinkle chopped green onions and sesame seeds over the dish.
   • Serve immediately while hot for the best flavor and texture.

Key Points:

• Prepare all ingredients before starting to cook, as stir-frying is fast-paced.
• Adjust the amount of chili oil, Sichuan peppercorns, and dried chilies to your preferred spice and numbing level.
• Do not overcrowd the wok to ensure even cooking and maintain high heat.
• Serve the dish hot for maximum aroma and taste.

💡 Tips

• Adjust chili and peppercorn amounts for desired spice and numbing.
• Use a mix of vegetables for varied texture.
• Stir-fry quickly to keep beef tender.
• Serve immediately for best flavor.