Shredded Beef With Hot Pepper Beef Tendon Tripe With Red Oil Sauce

Fu Qi Fei Pian, or Sichuan Sliced beefiness in Chili Sauce, is 1 of the most underrated dishes outside of People's republic of china. The tender beef slices are served in a rich, spicy hot sauce and topped with peanut flakes and cilantro. Every seize with teeth is bursting with flavour. You need to try this one out if you're into real-deal Sichuan food. {Gluten-Free adaptable}

Why is this dish not very well-known outside the Chinese community?

A dish with a weird proper name

Well, information technology has a weird enough proper noun to scare anyone away, like the famous saliva chicken. Fu Qi Fei Pian can exist translated literally as "Married man and Wife Lung Slices". You can read a chip more about the story of this foreign name on Wikipedia. Just so you know, the dish doesn't unremarkably incorporate lung.

In reality, the dish is commonly fabricated with the cheapest cuts of the beef available, such as brisket, plus some offal, such every bit tripe, heart, or tongue. Not just are these offal parts cheaper, but they also create a mixed texture of tender and crunchy, which adds a dainty touch to the inexpensive beefiness cuts.

Traditionally, the beefiness cuts are braised for 6 to seven hours in a savory broth, then thinly sliced and served in a scrumptious sauce made with chili oil, some braising liquid, and plenty of aromatics. And guess what? It's only an titbit.

Seems similar some intensive labor just to brand an appetizer, right? That'southward why I rarely make it at dwelling, at to the lowest degree, until recently. I found out it was a favorite dish of a close friend. So I decided to develop this shortcut version that yields perfect results, just similar you'd get in People's republic of china.

Cooking notes

1. Which cutting to use

My favorite combinations are – beefiness brisket and beef tongue, or beef chuck and beef tongue. I would exist certain to have at to the lowest degree two types of meat, so that the texture of the dish is more interesting. If yous prefer to cook the dish the super authentic style, use beef tripe and beef brisket.  However, if you adopt lean meat, you could utilize brisket or chuck without any offal.

2. Be sure to cook it in a big batch

I usually cook about three to iii.5 lbs (1.4 to one.v kg) of meat in my 6-quart Instant Pot. I cut the meat into big chunks so it fits into the pot in 1 layer. This manner, the cooking liquid will simply cover the meat once the cooking is done. If y'all have a larger Instant Pot, yous probably tin can melt more than beef in 1 batch without doubling the sauce.

I would not recommend cooking this dish in a small batch. Start of all, yous will need exactly the same amount of time to melt a small batch. Plus, you will end up using more than water if cooking it on the stovetop, or demand to double the braising seasoning if cooking in a pressure cooker. It will dilute the goop and result in a taste that isn't as rich.

3. Homemade ingredients are key

Yes, it takes a lot of time to brand chili oil and flavored sugariness soy sauce from scratch, but it is totally worth the effort. These two ingredients stay well in the fridge for months, and you lot can use them to make many other dishes. For example, Sichuan Wontons in Ruby-red Oil, Lanzhou Beefiness Ramen, Sichuan Chicken in Red Oil, and Vegetarian Chow Mein. These ii ingredients will make your dishes gustatory modality like the existent-deal Sichuan nutrient in China.

To make the best Sichuan food, I highly recommend getting some premium Sichuan peppercorns and chili flakes from The Mala Market. Their products are some of the freshest bachelor and are imported directly from Sichuan.

iv. Cooking in advance is a dandy idea

This dish is perfect for meal-prep or hosting an impressive Chinese dinner. You can make the beefiness and the sauce a 24-hour interval in accelerate and assemble it a couple hours before serving. The beefiness will soak up the sauce and taste so good. When I make this dish for my friend, I always salve some for myself and serve it on top of rice. So irresistible!

After my friend tasted my dish, she loved it so much and demanded more. She told me that information technology tasted even better than the restaurant version, because my dish had a fresher taste, plus all the seasonings were on indicate!

More existent-deal Sichuan recipes

• Real-Bargain Kung Pao Tofu
• Sichuan Dry Fried Dark-green Beans
• Dan Dan Noodles
• Sichuan Eggplant Stir Fry (Yu Xiang Qie Zi)
• Addictive Sichuan Mala Chicken (La Zi Ji)
• Suan Cai Yu (Sichuan Fish with Pickled Mustard Greens)

If you requite this recipe a endeavour, permit united states of america know! Leave a comment, rate information technology (once you've tried it), and take a flick and tag information technology @omnivorescookbook on Instagram! I'd love to see what y'all come up up with.

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Fu Qi Fei Pian (Sichuan Sliced Beefiness in Chili Sauce, 夫妻肺片)

Tender beef slices are served in a rich, spicy hot sauce and topped with peanut flakes and cilantro. To make a gluten-free dish, supervene upon the soy sauce with tamari, replace the Chinkiang vinegar with rice vinegar, and use dry sherry instead of Shaoxing vino. Note, the diet below is an estimation based on the calculation of beef brisket.

Course: Appetizer

Cuisine: Chinese

Keyword: pressure level cooker

Prep Fourth dimension: xx minutes

Cook Time: 45 minutes

Full Time: 1 hour 5 minutes

Servings: 6 to 8 servings

• 3 to 3.5 lbs (1.iii to 1.5 kg) beefiness brisket , chuck, tongue, and/or tripe (I used a mixture of brisket and tongue) (*Footnote 1)

Topping options

• Chopped cilantro , toasted sesame seeds, and/or chopped toasted peanuts for garnish

Braise

• (Selection 1 - stovetop) Identify the beef in a big pot and add water to cover by ane inch. Cook over medium-high heat until humid. Plow to medium rut and eddy for x minutes. Skim the surface using a fine mesh strainer and discard the foam until the broth turns articulate. Add all the braising ingredients. Turn to medium-low heat. Simmer, covered, until the beef turns tender simply not tender enough to fall autonomously, ii hours or so.

• (Selection ii) Identify the beef in a pressure cooker or Instant Pot. Add all the braising ingredients and 1 cup h2o. Close and seal the lid. If using a pressure cooker, cook over medium heat until the pressure is achieved, and then turn to medium-depression rut. Melt at high pressure for 35 minutes. Use natural release once done.

• One time the beefiness is washed, transfer to a plate to cool enough to handle. Piece the beefiness against the grain into 1/8-inch (4-cm) pieces. (*Footnote four) Now you can serve the beef or store it in an airtight container in the fridge for 3 to iv days before serving.

Sauce

• Mix all the sauce ingredients in a bowl. For an fifty-fifty better result, mix the sauce in advance and let sit for a couple hours before serving.

Serve

• Cut the beef into thin slices. Transfer to a deep plate. Drizzle with plenty of sauce, top with cilantro, sesame seeds, and peanuts.

• Serve at room temperature as an appetizer or a master dish. (*Footnote v)

1. The real-deal Fu Qi Fei Pian served in China is usually a mixture of cheap cuts of beef and innards, such as tripe or eye. If you are not comfy using innards, simply utilise a big cut of beef, such every bit brisket, chuck, pot roast, or eye round roast. My favorite combination is brisket and beef tongue.
2. Get the braising liquid from the pot one time you're done cooking the beef.
3. If you exercise not have this ingredient, y'all can besides utilise two tablespoons soy sauce plus 2 teaspoons sugar every bit a commutation, though your sauce will lose its thick consistency.
4. If using beefiness tongue, do call up to remove and discard the tough peel one time you lot cease braising.
5. The beef will taste all-time when information technology's fresh and still a chip warm. If y'all store it in the fridge, you can gently oestrus it up in the microwave earlier serving. It volition revive the beef, making the texture tender and bringing out its flavor, which helps it soak up more sauce.

Serving: 8 g , Calories: 382 kcal , Carbohydrates: 1.1 g , Poly peptide: 52 g , Fatty: 17.vi g , Saturated Fatty: 5 g , Cholesterol: 152 mg , Sodium: 412 mg , Potassium: 713 mg , Cobweb: 0.2 k , Sugar: 0.2 g , Calcium: 10 mg , Fe: 32.2 mg

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Source: https://omnivorescookbook.com/fu-qi-fei-pian/

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