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Sichuan-Style Boiled Beef with Chili

Serious Eats Chichi Wang 1 comment

The beef cooks very quickly, in less than a minute, after which the meat is removed from the heat and topped with a mixture of toasted and minced dried chili peppers and Sichuan peppercorn. The spice blend is crumbly. It reminds me of an oatmeal topping for a cobbler....if only the cobbler were, you know, made of beef. More

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