A classic Sichuan dish featuring the most tender sliced beef served on silken tofu with a spicy, fragrant sauce. This recipe teaches the traditional velveting method—using egg white and starch to create a protective coating that keeps the meat exceptionally moist and tender. The combination of Sichuan bean paste, peppercorns, and dried chilies delivers authentic mala (spicy-numbing) flavors, while a final pour of smoking-hot oil activates all the aromas for an irresistible finish.
High-protein
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Adapted from a video by Souped Up Recipes
Learn a New Method for Cooking the Most Tender Beef Ever
beef (New York strip, flank steak, or sirloin cap)300 g
salt½ tsp
ground white pepper¼ tsp
egg white1
water (for marinade)¼ cups
potato starchcan substitute tapioca starch or cornstarch1½ tbsp
oil
2 tbsp
minced ginger2 tsp
minced garlic2 tbsp
diced scallions3 tbsp
Sichuan doubanjiang (fermented bean paste)2½ tbsp
dried red chiliesup to 10; seeded and cut into 1/2-inch pieces8
Sichuan peppercorn powderreduce to 1 tsp if unfamiliar with this ingredient1 tbsp
five-spice powder½ tsp
sugar2 tsp
water (for sauce)1 cup
cornstarch½ tbsp
silken tofusoft tofu as second best option1 pack
minced garlic (for finishing)1 tbsp
diced scallions (for finishing)1 tbsp
diced cilantro1 tbsp
hot oil (for finishing)heat to smoking hot2 tbsp
dark soy saucea little, for browning~1 tbspest.
Steps
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1
Prepare the beef: use New York strip, flank steak, or sirloin cap. Remove the silvery connective tissue, cut into chunks, then slice thinly against the grain to 1/8-inch thickness.
2
First stage of velveting: marinate beef with salt, white pepper, and one egg white. Mix for several minutes until the egg white is absorbed. The alkaline egg white raises the meat's pH and breaks down tough muscle fibers.
3
Second stage of velveting: mix 1/4 cup water with 1.5 tbsp potato starch until smooth (tapioca or cornstarch work too). Add to beef in batches, mixing after each addition until fully absorbed. The starch and egg white create a silken protective layer that seals in moisture.
4
Drizzle a little dark soy sauce onto the marinated beef to give it a desired brown color. Set aside.
5
Prepare tofu: bring a pot of water to boil with a steamer rack. Steam the silken tofu over medium heat for 10 minutes. Remove when done.
6
Gently scoop the tofu into a serving plate using a spoon rather than cutting it with a knife. This increases surface area so the seasonings infuse more deeply.
7
Poach the beef in the same water: turn heat to the lowest setting so water only shows subtle bubbling. Add beef slices one by one and wait until they float to the surface, which indicates successful velveting. If they don't float, the marinade time was insufficient.
8
Remove the poached beef and set aside.
9
Prepare the aromatics: seed 8–10 dried red chilies and cut into 1/2-inch pieces. Use 1.5 tbsp Sichuan peppercorns (reduce to 1 tsp if unfamiliar). Toast both in the wok over low heat for a couple of minutes without burning.
10
Grind the toasted chilies and peppercorns finely in a blender. Set aside.
11
Make the sauce: add oil to the wok with 2 tsp minced ginger, 2 tbsp minced garlic, 3 tbsp diced scallions, and 2.5 tbsp doubanjiang. Stir over medium-low heat for a few minutes until everything turns bright red, indicating the bean paste flavors are activated.
12
Add 1/2 tsp five-spice powder, 2 tsp sugar, and 2/3 of the ground chili-peppercorn mixture (reserving 1/3 for garnish). Stir for another minute or two.
13
Quickly mix 1 cup water with 1/2 tbsp cornstarch (or use beef stock). Pour into the wok, bring to a simmer, and stir until the soup is slightly thickened.
14
Introduce the beef into the wok and simmer for one more minute without overcooking. Taste and adjust seasoning; it should be quite salty since the tofu absorbs flavors.
15
Pour the beef and sauce over the tofu. Sprinkle with the reserved chili-peppercorn powder, 1 tbsp fresh minced garlic, 1 tbsp diced scallions, and 1 tbsp diced cilantro.
16
Heat 2–3 tbsp oil until it's smoking hot and pour it over the aromatics to activate and spread the aromas. Serve immediately with white rice.
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