Chili Oil Beef & Tendon Sichuan Bowl
Tender beef tripe and tendon in a fiery Sichuan broth, finished with chili oil and numbing Sichuan peppercorn. A bold, 20-minute weeknight take on fuqi feipian that skips the overnight cook.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 42g
Ingredients
- ½ lb beef tendon, thinly sliced
- ½ lb beef tripe (honeycomb or smooth), sliced thin
- 2 cups chicken or beef stock
- 3 tbsp chili oil (or neutral oil + 2 tbsp chili flakes)
- 1 tsp Sichuan peppercorns, lightly toasted
- 2 tbsp soy sauce
- 2 whole scallion (white + green parts), sliced
Instructions
- 1
Bring stock to a boil in a large pot over high heat. Add beef tendon and tripe slices, stirring to separate.
- 2
Reduce heat to medium and simmer for 12 minutes until tendon is fully tender and tripe edges curl slightly.
- 3
Stir in soy sauce. Taste and adjust salt—the broth should taste bold and savory.
- 4
Crush Sichuan peppercorns lightly with a spoon to release numbing oils. Divide between two bowls.
- 5
Ladle hot broth and beef into bowls. Drizzle each with 1.5 tbsp chili oil and scatter peppercorns on top.
- 6
Top with sliced scallion (mostly white parts for heat, green for garnish). Serve immediately.
Tools you’ll need
- large pot (3-quart or bigger)
- slotted spoon or skimmer
- ladle
- mortar and pestle or spoon (for crushing peppercorns)
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