1. Core ingredient set (aggregated from multiple Chinese-language recipes)
| Category | Ingredients that appear in almost every recipe | Notes / typical options |
|---|---|---|
| Protein | Very thinly sliced beef (tender cuts such as eye-round, top round, sirloin flap, or tenderloin) | Cut across the grain; some cooks briefly freeze the meat for easier slicing. |
| Vegetable “bed” | Soy-bean sprouts are the classic choice, but lettuce hearts, celtuce stems, celery, napa cabbage, or other quick-blanch greens are also common. | The vegetables are blanched (or, in a few home versions, laid in raw) and placed in the serving bowl first. |
| Marinade / velveting | Salt, light soy sauce, Shaoxing wine, starch (corn or sweet-potato), white or black pepper | Optional boosters: egg white (silkier texture) or a pinch of baking soda (extra tenderizing), then a drizzle of oil to seal the surface. |
| Aromatics & flavor base | Pixian doubanjiang (chili-broad-bean paste), dried red-chili segments or chili flakes, Sichuan peppercorns (red or green), ginger, garlic, scallion | Some recipes fry the spices in beef-tallow hot-pot base alongside the doubanjiang for extra depth. |
| Seasoning liquids | Stock or water, light and/or dark soy, Shaoxing wine, a touch of sugar (rock or white) to round the flavors | MSG or chicken powder appears in a few modern household versions. |
| Finishing toppings | Minced raw garlic, dried-chili powder, Sichuan-pepper powder (layered on top) plus smoking-hot oil to “flash” the aromatics | Sesame seeds, crushed peanuts, scallion rings, or cilantro may be sprinkled afterward for texture and color. |
2. Standard workflow (shared backbone of the recipes)
- Slice & velvet the beef
Cut the beef into paper-thin slices. Mix with salt, soy, wine, starch, pepper (and egg white or baking soda if using). Stir until the meat becomes sticky and lightly “glued.” Rest 10 – 30 minutes (some recipes extend to 1–2 hours for deeper tenderizing). - Prepare the vegetable layer
Flash-blanch the chosen vegetables in boiling water, drain well, and spread them in the bottom of a deep serving bowl. - Build the spicy broth
Heat a generous amount of oil (roughly double or triple normal stir-fry usage). Over medium-low heat sauté ginger slices, then Sichuan peppercorns, then Pixian doubanjiang until the oil turns a vivid red and fragrant. Splash in stock or water, season with soy, wine, and a pinch of sugar, and bring to a rolling boil. - Poach the beef
Slip the marinated slices into the vigorously boiling broth, immediately stirring to separate them. Once the color just turns from pink to pale (10–30 seconds), cut the heat—over-cooking makes the beef tough. - Assemble
Pour the beef and its broth over the vegetable bed. Scatter minced raw garlic plus mixed chili and Sichuan-pepper flakes across the surface. - Sizzle with hot oil
Heat fresh oil to the verge of smoking (about 220 °C / 428 °F) and pour it in a thin stream over the aromatics. The dramatic sizzle releases a heady aroma, completing the dish.
3. Common process variations and what they do
| Step | Main points of divergence | Effect on the finished dish |
|---|---|---|
| Velveting additions | • Add egg white for a silkier mouthfeel • Add a pinch of baking soda for extra tenderness • Skip both and rely solely on starch | Texture ranges from delicate-slippery to slightly springy depending on choice. |
| Order of spice-frying | ① Dry spices (Sichuan pepper & dried chilies) first, then doubanjiang, or ② Doubanjiang first, then chilies | Sequence ① highlights numbing aroma; sequence ② yields a sharper chili heat. |
| Use of hot-pot base | Some home cooks melt in a bit of beef-tallow hot-pot base with the doubanjiang; traditionalists use only doubanjiang. | Hot-pot base deepens color and richness but can overwhelm subtler flavors. |
| Vegetable treatment | a) Blanch, drain thoroughly, then place in bowl (crisp-dry result) vs. b) Lay certain greens (e.g., lettuce hearts) raw for maximum crunch | Choice affects juiciness underneath the beef. |
| Garlic vs. oil timing | • Pour hot oil onto garlic + chili together (garlic becomes mellow) • Pour oil only on chilies/pepper, then sprinkle raw garlic afterward | The second method keeps a sharper, more pungent garlic note. |
| Broth seasoning tweaks | Adding a little sugar, MSG, or chicken powder vs. keeping it “all-doubanjiang” | Small amounts of sugar or MSG soften the edges of the spice; purists prefer the un-softened, rustic profile. |