Sichuan Beef Hot Pot

Ingredients

• 4 cups beef stock
• 1 tablespoon Sichuan peppercorns
• 4 whole dried red chilies
• 2 tablespoon ginger, sliced
• 3 cloves garlic cloves, minced
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil
• ¾ pound beef sirloin or ribeye, thinly sliced
• 3 cups napa cabbage, cut into 2-inch pieces
• 3 stalks scallions, sliced into 1-inch pieces

Instructions

1. 1

   Pat the beef slices dry with paper towels, then arrange them on a single plate in a single layer, overlapping slightly — this prevents them from sticking to each other.

2. 2

   Arrange the napa cabbage pieces and scallion pieces in separate small bowls, placed next to the cooking table where everyone can reach them.

3. 3

   Pour the 4 cups of beef stock into a medium pot and set it on the stove over medium-high heat until it reaches a steady simmer — you'll see small bubbles rising continuously from the bottom, about 3 minutes.

4. 4

   While the stock heats, toast the Sichuan peppercorns in a small dry skillet over medium heat for 1 minute, stirring once every 15 seconds, until they smell sharply fragrant and begin to smoke slightly.

5. 5

   Add the toasted Sichuan peppercorns, dried chilies, ginger slices, and minced garlic to the simmering stock and stir once to combine.

6. 6

   Pour in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil, then stir for 10 seconds until the flavors are evenly distributed — the broth will have a deep amber color.

7. 7

   Let the broth simmer gently for 10 minutes so the Sichuan peppercorns and chilies release their numbing heat and spicy flavors into the liquid.

8. 8

   Carefully transfer the hot pot (or pot with broth) to the center of the dining table on a heat-proof trivet — the broth should be steaming and smell strongly of numbing spices.

9. 9

   Place the plate of beef slices, bowl of napa cabbage, and bowl of scallions next to the pot, with small empty bowls for each diner.

10. 10

    Instruct each diner to pick up 2 to 3 beef slices with chopsticks or a small spoon, swish them in the simmering broth for 15 to 20 seconds until they turn light brown, then transfer them to their own bowl.

11. 11

    Repeat with the napa cabbage pieces, cooking them in the broth for 30 to 40 seconds until they are tender but still slightly crisp, then add them to the diner's bowl.

12. 12

    Do the same with the scallion pieces, cooking them for 10 to 15 seconds until they are bright green and fragrant, then add them to the bowl.

13. 13

    Ladle some of the hot Sichuan broth over the beef and vegetables in each diner's bowl, ensuring every piece is covered with 2 tablespoons of steaming liquid.

Tools you’ll need

• medium pot
• small dry skillet
• wooden spoon or ladle
• slotted spoon or chopsticks
• cutting board
• sharp knife
• paper towels
• small bowls (at least 4)
• heat-proof trivet or mat
• plate for beef

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