Yunnan Mala Beef

Steps

1. 1
   Thinly slice 500g of beef loin into 3mm thick slices and place in a large bowl.
2. 2
   If using whole Sichuan peppercorns, lightly toast over medium-low heat for about 2 minutes, then grind into powder. Measure 2 teaspoons of green Sichuan peppercorn powder.
3. 3
   In the bowl with the beef, combine the 2 teaspoons of green Sichuan peppercorn powder, 2 teaspoons of red chili powder, 0.5 teaspoon salt, 0.25 teaspoon chicken bouillon powder, 0.25 teaspoon white pepper, 0.25 teaspoon dark soy sauce, 1 tablespoon soy sauce, and 1 tablespoon brown sugar. Mix well.
4. 4
   Add the 10g of dried chilies cut into sections, sliced ginger, and the white parts of 3 scallions to the beef. Drizzle with about 1 tablespoon of oil and mix thoroughly to coat.
5. 5
   Allow the beef to marinate for at least 30 minutes. You can marinate in the morning and cook in the evening, or marinate overnight.
6. 6
   Heat 0.5 cup of oil in a wok or large pot over medium-high heat. Optionally add 2 star anise and 1 Chinese black cardamom. Heat until the oil reaches about 140°C and the spices begin to bubble.
7. 7
   Carefully pour the marinated beef and marinade into the hot oil. Fry patiently for about 5 minutes until the beef begins to dry out and the oil becomes clear again.
8. 8
   Remove the fried beef with a slotted spoon and transfer to a clean mixing bowl.
9. 9
   Sprinkle the cooked beef with 2 teaspoons of toasted sesame seeds and 0.25 teaspoon of MSG.
10. 10
    Reheat the oil in the wok to about 160°C. Remove from heat, add 2 tablespoons of chili flakes, and immediately pour the hot chili oil over the beef. Mix well.
11. 11
    Transfer the mala beef to a shallow serving bowl and serve over rice.