Spicy and Tingly Beef

I am intrigued by this recipe. However, I am in a European country where is it difficult to find a variety of Chinese ingredients. Would there be a substitute for these ingredients? _ teaspoons Pixian doubanjiang or spicy broad-bean paste _ tablespoons Shaoxing cooking wine Also a substitute of another chile for the Sichuan chile? Thank you.

I would suggest skipping this recipe. If you can't find Sichuan chile, you will not be making anything close to the actual dish. Sichuan chile have a specific numbing, tingling effect and a particular taste. It's difficult to substitute for it.

If you're referring to the first boil (step 1), the purpose of that boil is not to pre-cook, but rather, to "clean off" the beef. The quick boil is intended to take off the gray scum etc. that comes off the protein as it cooks (3 minutes isn't going to draw out much flavor from a stewing meat anyway). It's a common step in various Asian recipes with extended boiling; I've seen it in Korean and Vietnamese stew/soup recipes too. We're all about the broth clarity.

Pixian doubanjiang (ingredients: chili, broad bean, salt and wheat flour) can be replaced with regular doubanjiang which is available in most Asian food stores in Europe. Shaoxing cooking wine is very close to sherry wine. The small red chili peppers in European supermarket should be fine. Or just regular chili flakes. The only thing that does not have a subtitute is Sichuan peppercorn because they are the numbing ones

I have fly by jing Mala spice blend. If I use this what ingredients does it replace in this recipe?

You can use 1 Tbsp of Fly By Jing for the Sichuan Chile Crisp in the recipe.

D- here's what I'd do with tofu. Heat oil over medium heat, add tofu & fry/toss until cripsy. Remove from pan. Add the onion, scallions, ginger, garlic, star anise and dried red chiles to pan & sauté for about 30 seconds. Reduce heat add Pixian sauce, letting it cook until the red oil rises. Add cooking wine, soy sauce and cubed tofu, stir. Add the tomato, Sichuan peppercorn powder and chile powder, and stir to combine. Turn off the heat, and cover for about 5 minutes so the flavors can meld.

While I am in Paris, which has oriental food shops so I seldom come across an ingredient I can't find, when I do, Amazon is my friend, often linking with specialty food sources so one can order online. Otherwise, do a Google search which can unearth online shops for exotic ingredients. Not Asian, but I love Sardinian Bitter Honey and can't find it in France. Online, I found a site that sells and ships Sardinian food products and now I have my honey (g).

I too have the Mala blend, and it's very different from their Chile Crisp. From the Fly by Jing Website: "Mala, the signature flavor of Sichuan cuisine means "spicy and numbing". With a mix of 11 potent herbs and spices, including Erjingtiao chili and the prized "Tribute" Sichuan pepper, this dry spice blend adds oomph to any spice rub..." I used the Fly by Jing Mala Spice blend as a sub 1:1 for the 1T Sichuan Peppercorn Powder and the 1t red chile powder. It was delish, even if not authentic

Wow. Way spicy and delicious. I cooked the stew 30extra minutes as my stew beef seemed a little tough after one hour. The result was a salty, spicy bit of heaven. Except for the extra cooking time, followed the recipe as written. For heat lovers, it’s a hit.

Made this exactly as written, including doubanjiang, Shaoxing, mala spice etc. and here’s what we all decided-it has great flavor overall, but the cut of beef was totally wrong, no matter how long it simmered. I might try strip steak or something more tender that can be shredded. Also, we served it with wide rice noodles that were way too unwieldy. Rice would have been better, especially to soak up the flavorful sauce.

I recommend you skip this recipe altogether.

Look at descriptions of this ingredient on the fabulous website: Woks of Life. https://thewoksoflife.com/chinese-ingredients-glossary/

Unless it's being ground along with other spices for a rub, star anise not typically ground, precisely because it's so strong - you throw in the whole thing (or break but leave in big pieces, as specified in this recipe), then extract at the end, like you would with bay leaves.

Yes. I doubled everything in the ingredient list up to the tomatoes (not bc of the IP, but bc I wanted more), but kept the liquid (chicken broth) at 2 cups. For steps 2 & 3, I cooked on High Pressure for 25 minutes, then natural release. For step 4, I took off the lid and let it simmer on Saute High until the liquid reduced, then added 2 tomatoes + the last 3 ingredients individually by taste (because of all the complaints about those being out of whack). The meat turned out very tender.