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Prep Time:35 minsTotal Time:35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonspeanut or canola oil, divided2tablespoonsPixian chili bean paste (doubanjiang; see Tips)2teaspoonsfermented black beans (douchi; see Tips), rinsed and coarsely chopped1tablespoonSichuan chile flakes (see Tips) or crushed red pepper2tablespoonscornstarch2tablespoonswater2ounceslean ground beef1cupwater or low-sodium chicken broth1teaspoonreduced-sodium soy sauce1bunchscallions, cut into 1-inch pieces14- to 16-ounce package silken tofu, drained and cut in 3/4-inch pieces1/4-1/2 teaspoon freshly ground Sichuan peppercorns (see Tips)
Cook Mode(Keep screen awake)
Ingredients
6tablespoonspeanut or canola oil, divided
2tablespoonsPixian chili bean paste (doubanjiang; see Tips)
2teaspoonsfermented black beans (douchi; see Tips), rinsed and coarsely chopped
1tablespoonSichuan chile flakes (see Tips) or crushed red pepper
2tablespoonscornstarch
2tablespoonswater
2ounceslean ground beef
1cupwater or low-sodium chicken broth
1teaspoonreduced-sodium soy sauce
1bunchscallions, cut into 1-inch pieces
14- to 16-ounce package silken tofu, drained and cut in 3/4-inch pieces
1/4-1/2 teaspoon freshly ground Sichuan peppercorns (see Tips)
DirectionsCombine 5 tablespoons oil, chili bean paste, fermented black beans and chile flakes (or crushed red pepper) in a small bowl. Whisk cornstarch and water in another small bowl. Set both next to the stove.Heat the remaining 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add beef and cook, breaking up with a wooden spoon, until it is cooked through and browned, 2 to 3 minutes. Transfer to a small bowl.Add the reserved chili bean paste mixture to the pan and cook until fragrant, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce and scallions. Return the beef to the pan, then add tofu; bring to a simmer, gently tossing the tofu with the sauce, until heated through, about 2 minutes. Gradually add the cornstarch slurry, stirring, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan peppercorns.TipsEquipment: Spice grinder or mortar and pestleTips: Pixian chili bean paste (doubanjiang): A salty and spicy umami concentrate made with chiles and fermented fava beans, the paste gives deep flavor to braises, soups and stir-fries. It is sometimes labeled “broad bean” chili paste.Fermented black beans (douchi): These black beans are preserved in a heady mix of liquor and spices. The beans can be added to an array of dishes to add both salt and flavor. The more familiar Cantonese black beans make a good substitute but are fermented with salt only, so rinse them before using.Sichuan chile flakes: Whole dried chiles that have been fried until crisp and ground into a mix of flakes, powder and seeds. Korean pepper powder, available at Korean markets and online, is a good substitute.To grind Sichuan peppercorns, sort and discard any black seeds or twigs. Toast in a dry skillet over low heat until very fragrant, 2 to 3 minutes (do not brown them). Let cool, then grind in a spice grinder or in a mortar and pestle to your desired coarseness. Sift out any yellow husks that don’t break down. Store in an airtight container in a cool, dark place for up to 3 weeks.Originally appeared: EatingWell Magazine, May 2020
Directions
Combine 5 tablespoons oil, chili bean paste, fermented black beans and chile flakes (or crushed red pepper) in a small bowl. Whisk cornstarch and water in another small bowl. Set both next to the stove.Heat the remaining 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add beef and cook, breaking up with a wooden spoon, until it is cooked through and browned, 2 to 3 minutes. Transfer to a small bowl.Add the reserved chili bean paste mixture to the pan and cook until fragrant, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce and scallions. Return the beef to the pan, then add tofu; bring to a simmer, gently tossing the tofu with the sauce, until heated through, about 2 minutes. Gradually add the cornstarch slurry, stirring, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan peppercorns.TipsEquipment: Spice grinder or mortar and pestleTips: Pixian chili bean paste (doubanjiang): A salty and spicy umami concentrate made with chiles and fermented fava beans, the paste gives deep flavor to braises, soups and stir-fries. It is sometimes labeled “broad bean” chili paste.Fermented black beans (douchi): These black beans are preserved in a heady mix of liquor and spices. The beans can be added to an array of dishes to add both salt and flavor. The more familiar Cantonese black beans make a good substitute but are fermented with salt only, so rinse them before using.Sichuan chile flakes: Whole dried chiles that have been fried until crisp and ground into a mix of flakes, powder and seeds. Korean pepper powder, available at Korean markets and online, is a good substitute.To grind Sichuan peppercorns, sort and discard any black seeds or twigs. Toast in a dry skillet over low heat until very fragrant, 2 to 3 minutes (do not brown them). Let cool, then grind in a spice grinder or in a mortar and pestle to your desired coarseness. Sift out any yellow husks that don’t break down. Store in an airtight container in a cool, dark place for up to 3 weeks.
Combine 5 tablespoons oil, chili bean paste, fermented black beans and chile flakes (or crushed red pepper) in a small bowl. Whisk cornstarch and water in another small bowl. Set both next to the stove.
Heat the remaining 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add beef and cook, breaking up with a wooden spoon, until it is cooked through and browned, 2 to 3 minutes. Transfer to a small bowl.
Add the reserved chili bean paste mixture to the pan and cook until fragrant, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce and scallions. Return the beef to the pan, then add tofu; bring to a simmer, gently tossing the tofu with the sauce, until heated through, about 2 minutes. Gradually add the cornstarch slurry, stirring, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan peppercorns.
Tips
Equipment: Spice grinder or mortar and pestle
Tips: Pixian chili bean paste (doubanjiang): A salty and spicy umami concentrate made with chiles and fermented fava beans, the paste gives deep flavor to braises, soups and stir-fries. It is sometimes labeled “broad bean” chili paste.
Fermented black beans (douchi): These black beans are preserved in a heady mix of liquor and spices. The beans can be added to an array of dishes to add both salt and flavor. The more familiar Cantonese black beans make a good substitute but are fermented with salt only, so rinse them before using.
Sichuan chile flakes: Whole dried chiles that have been fried until crisp and ground into a mix of flakes, powder and seeds. Korean pepper powder, available at Korean markets and online, is a good substitute.
To grind Sichuan peppercorns, sort and discard any black seeds or twigs. Toast in a dry skillet over low heat until very fragrant, 2 to 3 minutes (do not brown them). Let cool, then grind in a spice grinder or in a mortar and pestle to your desired coarseness. Sift out any yellow husks that don’t break down. Store in an airtight container in a cool, dark place for up to 3 weeks.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)196Calories17gFat6gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
