Sunday, January 27, 2013

Fall-Apart Beef Cubes with Spinach and Coconut

I'm not entirely sure where this month has gone. Between travel and wedding planning, the days seem to just disappear. So it should come as no surprise that two things are happening. First, I'm getting a bit lazy about posting recipes (of course that means this recipe represents the best of the week!). Second, I had a mild panic attack this week when I realized that a new meat CSA box would be coming soon and I hadn't made too much progress on the contents of our freezer. The only problem with our meat CSA box is they love to give us beef stew meat. While this may seem like an ideal thing to have in the winter (not that it's really winter here. Hello, sunny 17 degree winter!), I'm not really a bit fan of many stews. Luckily for me, this recipe popped up on my search. It requires a bit of planning ahead with the marinade, but the dish itself cooks in just over an hour with very little effort, so it's great to toss on while you're trying to do other things (such as ridiculous wedding arts and craft projects). The beef gets a nice bit of kick from the cayenne and turns a lovely shade from the turmeric. The tamarind gives it a nice tang and the greens and coconut combine to make it feel lighter and fresh. For those of you who don't like the texture of coconut, I honestly didn't notice it at all with everything else going on (I used finely shredded and once it had been soaked, it loses the tough texture and just gives the coconut flavour). I used arugula instead of spinach because that's what I had on hand. It gave it a nice extra kick. I also used less than a half pound of baby arugula which doesn't seem to disintegrate as much as spinach so it was still quite a bit of greens in there.

One year ago: Brie with Ligurian Olive Paste
Two years ago: Whole Wheat Jam Muffins
Three years ago: Cauliflower and Camembert Soup

Fall-Apart Beef Cubes with Spinach and Coconut (from 660 Curries)
2 tbsp plain yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp coarse salt
1/2 tsp ground turmeric
1/2 tsp cayenne
1 lb boneless beef cut into 1" cubes
2 tbsp canola oil
1 lb fresh spinach leaves
1 cup shredded fresh coconut or 1/2 cup shredded dried unsweetened coconut, reconstituted
1 tsp tamarind paste

1. Whisk the yogurt, ginger paste, garlic paste, salt, turmeric, and cayenne together in a medium bowl. Add beef and toss to coat. Refrigerate, covered for at least an hour or up to overnight.
2. Heat oil in a medium saucepan over medium-high heat. Add beef and marinade. Cook, uncovered, stirring until liquid is absorbed and oil starts to separate, 10 - 15 minutes.
3. Pour 1 cup water into pan and scrap to deglaze. Simmer uncovered until water is absorbed and oil separates, 10 - 15 minutes.
4. Pour 2 cups water into pan and bring to a boil. Lower heat to medium, cover, and simmer stirring occasionally until beef absorbs liquid and is tender, 30 - 40 minutes.
5. Add a handful of spinach to pan, cover, and wilt. Mix and repeat until all the greens are wilted, about 5 minutes.
6. Stir in coconut and tamarind paste. Simmer, uncovered, stirring to warm coconut, about 5 minutes. Serve.

Monday, January 21, 2013

Roasted Chicken with Clementines and Arak

Citrus, anise, and a hint of mustard are a good combination. I was pleasantly surprised by how much I liked this dish. While the recipe calls for arak, I substituted vermouth and wasn't disappointed.

One year ago: Torta di Gorgonzola
Two years ago: Beer Cheese Soup
Three years ago: Black Bean Soup

Roasted Chicken with Clementines and Arak (from Jerusalem)
6 1/2 tbsp arak, ouzo, Pernod, or vermouth
4 tbsp olive oil
3 tbsp orange juice
3 tbsp lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar
2 medium fennel bulbs (500g)
1 large chicken divided into 8 pieces or skin-on, bone-in thighs
4 clementines, unpeeled, cut horizontally into 1/4" slices
1 tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed

1. Put first six ingredients in large bowl and add 2 1/2 tsp salt and 1 1/2 tsp black pepper. Whisk well.
2. Trim fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges.
3. Add fennel to liquids along with chicken, clementine, thyme, and fennel seeds. Leave to marinate in fridge for a few hours or overnight.
4. Preheat oven to 475F. Transfer everything to baking sheet with chicken skin side up. Roast 35 - 45 minutes. Remove from oven.
5. Place chicken, fennel, and clementines in serving dish and cover to keep warm.
6. Pour liquids into small saucepan and bring to boil. Simmer until reduced by 1/3. Pour over chicken and serve.

Lamb Shawarma

It doesn't get much better than lamb shawarma. While this isn't quite as good as spit roasted lamb, the marinade is fantastic. The original calls for a leg of lamb, but I tried this with a lamb shank to make the amount of lamb a little more reasonable and it worked. If you go the smaller route, you can cut the cooking time down by an hour or more.

One year ago: Goat Cheese and Roasted Garlic Beehive
Two years ago: Texas Red Chili
Three years ago: Walnut Pesto

Lamb Shawarma (from Jerusalem)
2 tsp black peppercorns
5 whole cloves
1/2 tsp cardamom pods
1/4 tsp fenugreek seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 star anise
1/2 cinnamon stick
1/2 whole nutmeg, grated
1/4 tsp ground ginger
1 tbsp sweet paprika
1 tbsp sumac
2 1/2 tsp sea salt
25g fresh ginger, grated
3 cloves garlic, minced
40g chopped cilantro
1/4 cup lemon juice
1/2 cup peanut oil
1 bone-in leg of lamb, 5 1/2 - 6 1/2 lb
1 cup boiling water

1. Put first 8 ingredient in cast iron pan and dry roast over medium-high heat for a minute or two until fragrant. Add nutmeg, ginger, and paprika and toss to warm.
2. Grind spices in a spice grinder and transfer to bowl. Stir in all remaining ingredients, except lamb and water.
3. Score leg of lamb. Place in a roasting pan and rub marinade on lamb. Cover with foil and leave aside for a few hours or overnight.
4. Preheat oven to 325F.
5. Put lamb in oven with fatty side facing up and roast for a total of 4 1/2 hours. After 30 minutes of roasting, add boiling water, basting lamb every hour or so. After 1 1/2 hours, cover with foil.
6. Let rest for 10 minutes before carving and serving.

Couscous with Dried Apricots and Butternut Squash

Surprise dinner guests led to an emergency side dish. After staring at the squash on the counter for entirely too long, I stumbled across this gem of a recipe. It's a little on the sweet side and I think the recipe lies about how long it takes to caramelize onions, but this dish worked. Be warned though. It saws it serves 4, but I served it to 4 and we're still eating leftovers.

One year ago: Maple Blueberry Tea Cake with Maple Glaze
Two years ago: Cook's Illustrated Chili
Three years ago: Scrambled Eggs with Sun-dried Tomatoes and Cheese

Couscous with Dried Apricots and Butternut Squash (from Ottolenghi)
1 large onion, thinly sliced
6 tbsp olive oil, divided
50g dried apricots
1 small butternut squash (450g), peeled, seeded, and cut into 2 cm dice
250g couscous
400ml chicken or vegetable stock
pinch of saffron
3 tbsp chopped tarragon
3 tbsp chopped mint
3 tbsp chopped parsley
1 1/2 tsp ground cinnamon
grated zest of 1/2 lemon

1. Preheat oven to 350F.
2. Place onion in large frying pan with 2 tbsp of oil and pinch of salt. Saute over high heat, stirring until golden, 10 minutes or more.
3. Meanwhile, pour enough hot water over apricots to cover them. Soak for 5 minutes, drain, and cut into 5 mm dice.
4. Mix diced squash with 1 tbsp olive oil, salt, and pepper. Spread on baking tray and bake for 25 minutes or until quite soft.
5. Bring stock to boil with saffron. Place couscous in large bowl and pour boiling stock on top plus 3 tbsp olive oil. Cover with saran wrap and leave for 10 minutes until water is absorbed.
6. Use a fork to fluff couscous. Add onion, squash, apricots, herbs, cinnamon, and lemon zest. Serve warm or cold.

Thursday, January 17, 2013

Sri Lankan Crabs with Spinach and Coconut Milk

Oh my! The sweetness of crab combined with a little kick of heat and the creaminess of coconut milk. It really doesn't get much better than that. Best of all, all this dish really needs is some rice (may I suggest this Sri Lankan rice dish?) to form a complete meal.

One year ago: Watercress, Pistachio, and Orange Blossom Salad
Two years ago: Sun-dried Tomato and Olive Muffins
Three years ago: Tomatillo Sauce

Sri Lankan Crabs with Spinach and Coconut Milk (from 660 Curries)
8 live blue crabs or 1 lb uncooked or cooked crab meat
5 large garlic cloves
2 lengthwise slices ginger (2"x1"x1/8")
1 tsp black peppercorns
1 tsp black or yellow mustard seeds
2 tbsp canola oil
1 small red onion, finely chopped
1 tbsp Untoasted Sri Lankan Curry Powder
1 tsp cayenne
1 large tomato, cored and finely chopped
1 1/2 tsp coarse salt
2 fresh green chiles, stems removed and cut in half
2 cinnamon sticks
3 cups coconut milk
1 lb baby spinach
juice of 1 lime

1. If using live crabs, boil them to put them to rest and remove meat from crab.
2. Put garlic, ginger, peppercorns, and mustard seeds in mortar and pound with pestle to a pulpy, gritty paste.
3. Heat oil in a large saucepan over medium-high heat. Add onions and paste and stir-fry until light brown, 3 - 5 minutes.
4. Sprinkle in curry powder and cayenne and cook 1 minute.
5. Stir in tomato, salt, chiles, cinnamon sticks, and coconut milk.
6. Bring to a boil and stir in crabmeat. Lower heat to medium, cover pan and simmer until crabmeat is cooked (or warmed through if using already cooked meat).
7. Stir in half of spinach and simmer uncovered until it wilts. Repeat.
8. Stir in lime juice and serve.

Lemongrass-ginger Sliders

The ingredient list on these are short, so I was a little surprised by how well they turned out. These little sliders are very moist, making them just a little difficult to hold together, but delicious. The lemongrass adds a lovely flavour that makes it interesting and the cayenne gives it just a little bit of heat.

The original suggests making fairly small sliders (1" balls) and serving with dipping sauces and condiments, but I think these would also work very well as larger patties in a burger bun. Maybe some avocado on top?

One year ago: Pasta and Tomato Pesto
Two years ago: Double-Shot Mocha Cupcakes
Three years ago: Chocolate Souffle

Lemongrass-ginger Sliders (from Burma)
1 lb ground beef or pork
1/4 tsp turmeric
2 tbsp minced lemongrass
2 tbsp minced garlic
1/2 cup minced shallots
2 tbsp minced ginger
1 tsp salt
1/4 cup cooked rice
1/2 tsp cayenne
1/4 cup finely chopped tomatoes
1/4 cup peanut oil

1. Place ground meat in bowl, sprinkle with turmeric, and set aside.
2. Combine lemongrass, garlic, shallots, ginger, and salt in a food processor. Pulse to a coarse paste.
3. Add rice, cayenne, and tomatoes to puree and pulse again.
4. Add flavor paste to meat and knead into it thoroughly. Shape mixture into patties.
5. Place a large skillet over high heat. Add oil and lower heat to medium-high. Add sliders and cook 3 minutes on each side or until cooked to desired level of doneness.

Sunday, January 13, 2013

Braised Quail with Apricots, Currants, and Tamarind

Quail is expensive. $5 a bird didn't seem too much ... until the butcher mentioned that they only sell quail in packs of 4. I comforted myself by noting that a quail for each of us is still less than what we'd spend for takeout at most places. Also, this was great. Nicely spiced and a good blend of sour and sweet. I think this could also work very nicely using chicken instead. The recipe suggests serving it as a starter, but I think it works as a main with some substantial sides.

One year ago: Red Pine Chicken
Two years ago: Tomato, Pesto, Mozzarella Salad
Three years ago: Barley Risotto with Beans and Greens

Braised Quail with Apricots, Currants, and Tamarind (from Jerusalem)
4 extra-large quail (190g each), cut in half along the breastbone and back
3/4 tsp chile flakes
3/4 tsp ground cumin
1/2 tsp fennel seeds, lightly crushed
1 tbsp olive oil
1 1/4 cups water
5 tbsp white wine
2/3 cup (80g) dried apricots, thickly sliced
2 1/2 (25g) currants
1 1/2 tbsp superfine sugar
1 1/2 tbsp tamarind paste
2 tbsp lemon juice
1 tsp thyme leaves
2 tbsp chopped cilantro and parsley for garnish

1. Sprinkle quail with chile flakes, cumin, fennel seeds, 1/2 tsp salt, and black pepper. Massage and cover. Marinate in fridge for 2 hours or overnight.
2. Heat oil over medium-high heat in frying pan that is just large enough to hold quail snugly. Brown on all sides for about 5 minutes.
3. Remove quail from pan and discard most of fat, leaving 1 1/2 tsp. Add water, wine, apricots, currants, sugar, tamarind, lemon juice, thyme, 1/2 tsp salt, and pepper. Return quail to pan. Bring water to boil, cover pan and simmer 20 - 25 minutes, turning quail once or twice.
4. Lift quail from pan and onto serving platter and keep warm. Reduce liquid to sauce consistency. Spoon over quail and garnish with herbs.

Cod Cakes in Tomato Sauce

We were supposed to get crab this week, but at the last minute, it was changed to cod instead. Luckily, I've been wanting to try this recipe since I first received the cookbook and was not disappointed. This recipe is a bit chopping intensive, but the results are worth it. The cakes are mild and the sauce has just the right about of sweetness and spice. Serve with a side of grains and some fresh greens. Don't forget the mint garnish. The only thing I might change about this recipe is cutting back the amount of onion slightly.

One year ago: Bulgur and Walnut Salad
Two years ago: Espresso Black Bean Stew
Three years ago: Cranberry Winter Stew

Cod Cakes in Tomato Sauce (from Jerusalem)
Tomato Sauce
2 1/2 tbsp olive oil
1 1/2 tsp ground cumin
1/2 tsp sweet paprika
1 tsp ground coriander
1 medium onion, chopped
1/2 cup dry white wine (or vermouth)
1 14oz can chopped tomatoes
1 red chile, seeded and finely chopped
1 clove garlic, minced
2 tsp sugar
3 slices white bread, crusts removed (60g)
600g cod, halibut, hake, or pollock fillet, skinned and bones removed
1 medium onion, finely chopped (150g)
4 cloves garlic, minced
30g parsley, finely chopped
30g cilantro, finely chopped
1 tbsp ground cumin
1 1/2 tsp salt
2 extra large eggs, beaten
4 tbsp olive oil
2 tbsp mint leaves, coarsely chopped

1. Make the tomato sauce. Heat olive oil over medium heat in a large frying pan that has a lid. Add spices and onion and cook for 8 - 10 minutes.
2. Add wine and simmer for 3 minutes.
3. Add tomatoes, chile, garlic, sugar, 1/2 tsp salt, and black pepper. Simmer 15 minutes until thick. Set aside.
4. Meanwhile, make fish cakes. Place bread in food processor and blitz. Chop fish very finely and place in bowl along with remaining meatball ingredients. Mix together with hands and form into 8 cakes.
5. Heat half the olive oil in a separate frying pan over medium-high heat. Add half of cakes and sear for 3 minutes on each side. Repeat.
6. Place seared cakes in tomato sauce. Add 1 cup water. Cover pan with lid and simmer over low heat for 15 - 20 minutes.
7. Turn off heat and leave to settle uncovered for 10 minutes.
8. Sprinkle with mint and serve warm or at room temperature.

Seared sirloin with rocket and balsamic vinegar

This isn't really a recipe, but it worked for a great quick and easy weeknight dinner. I used olive oil infused with chile to give the dish a little bit of an extra kick.

One year ago: Lamb with Celeriac
Two years ago: Green Curry Shrimp with Rice
Three years ago: Almost Eggs Benedict

Seared sirloin with rocket and balsamic vinegar (from Twelve)
500g sirloin steak (1" thick)
120g arugula, rinsed, dried, and trimmed
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

1. On either a cast iron griddle on stovetop or an outdoor grill, cook stead for 6 - 8 minutes on each side until nicely seared. Transfer meat to cutting board and sprinkle with salt. Let rest.
2. Cut meat into 3/4" slices, slightly on the diagonal.
3. Divide arugula onto plates. Add meat over arugula. Drizzle with oil and vinegar. Grind on some pepper and serve.

Tuesday, January 8, 2013

Open Kibbeh

This recipe does have a few steps and requires a bit of a time investment, but it's a full meal on its own (or maybe with a nice salad for extra greens). Think of it as a Middle Eastern pizza with a bulgur crust and lamb with tahini as the topping.

One year ago: Braised Rabbit with Roasted Red Pepper and Merguez Sausage
Two years ago: Sun-dried Tomato Gnocchi with Porcini Mushroom Broth
Three years ago: Pear Bread

Open Kibbeh (from Jerusalem)
1 cup (125g) fine bulgur wheat
200ml water
6 tbsp olive oil, divided
2 cloves garlic, minced
2 medium onions, finely chopped
1 green chile, finely chopped
350g ground lamb
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground coriander
2 tbsp coarsely chopped cilantro
60g pine nuts
3 tbsp coarsely chopped parsley
2 tbsp self-rising flour (or 2 tbsp all-purpose + 1/8 tsp baking powder)
3 1/2 tbsp tahini
2 tsp lemon juice
1 tsp sumac
salt and pepper

1. Preheat oven to 400F. Line an 8" springform pan with waxed paper.
2. Place bulgur in large bowl and cover with water. Leave for 30 minutes.
3. Meanwhile, heat 4 tbsp of olive oil in large frying pan over medium-high heat. Saute garlic, onion, and chile until soft. Remove from pan.
4. Return pan to heat and add lamb. Cook 5 minutes or until brown.
5. Return onion mixture to pan and add spices, cilantro, 1/2 tsp salt, grind of pepper, and most of the pine nuts and parsley. Cook for a couple of minutes and remove from heat.
6. Drain bulgur if necessary. Add 1 tbsp of olive oil, 1/4 tsp salt, and pinch of pepper. Use your hands to mix together until it just holds. Push into springform pan.
7. Spread lamb mixture on top of bulgur and bake for 20 minutes.
8. Meanwhile, whisk together tahini, lemon juice, 3 1/2 tbsp water, and a pinch of salt.
9. Spread tahini sauce on kibbeh cake and sprinkle with remaining pine nuts and parsley. Return to oven and cook for 10 - 12 minutes until tahini is set and pine nuts are golden.
10. Remove from oven and let cool. Sprinkle with sumac and drizzle with remaining olive oil. Serve.

Roasted Cauliflower and Hazelnut Salad

This is a great winter salad, bright tasting with a punch of colour from the pomegranate seeds. The hazelnuts pull the cauliflower in nicely with the other ingredients and the raw celery adds a nice bit of textural contrast. The original recipe calls for roasting the hazelnuts in the oven at 325 for 17 minutes, but I went for frying on the stovetop.

One year ago: Grilled Sausages with Roasted Celery Root Salad and Hazelnuts
Two years ago: Vanilla Pudding
Three years ago: Red Pesto Penne

Roasted Cauliflower and Hazelnut Salad (from Jerusalem)
1 head cauliflower, broken into small florets (660g)
5 tbsp olive oil, divided
1 large celery stalk, cut into 1/4" slices (70g)
5 tbsp (30g) hazelnuts, toasted and chopped
1/3 cup (10g) parsley leaves
1/3 cup (50g) pomegranate seeds
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 tbsp sherry vinegar
1 1/2 tsp maple syrup
salt and pepper

1. Preheat oven to 425F.
2. Mix cauliflower with 3 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread in roasting pan and roast for 25 - 35 minutes until golden brown. Transfer to serving bowl to cool.
3. Once cool, add nuts, remaining oil, and rest of ingredients to cauliflower. Serve at room temperature.

Pureed Beets with Yogurt and Za'atar

I love beets, but my better half isn't the biggest fan, so I'm constantly trying to find new ways to present them in a form that's a bit more palatable. This beautiful dip paired with goat cheese, hazelnuts, and green onions fit the bill. The savoury toppings and herbs offset the sweetness of the beets. The chiles also give it just the slightest hint of heat.

One year ago: Butternut Squash Pie
Two years ago: Pad Thai
Three years ago: Spinach Quiche

Pureed Beets with Yogurt and Za'atar (from Jerusalem)

900g medium beets
2 cloves garlic, minced
1 small red chile, seeded and finely chopped
1 cup Greek yogurt
1 1/2 tbsp date syrup or maple syrup
3 tbsp olive oil
1 tbsp za'atar
2 green onions, thinly sliced
2 tbsp (15g) hazelnuts, coarsely chopped
60g goat's milk cheese, crumbled

1. Preheat oven to 400F.
2. Wash beets and place in roasting pan. Roast uncovered 1 hour. When cool enough to handle, peel and cut into 6 pieces each. Allow to cool.
3. Place beets, garlic, chile and yogurt in a food processor or blender and blend to smooth paste.
4. Transfer mixture to a large mixing bowl in stir in syrup, olive oil, za'atar, and 1 tsp salt.
5. Spread mixture on flat serving plate. Scatter green onions, hazelnuts, and cheese on top. Drizzle with oil and serve at room temperature.

Roast Chicken with Sumac, Za'atar, and Lemon

This month you may be noticing a lot of Middle Eastern style dishes as I explore Ottolenghi's new book Jerusalem. This recipe is technically from his earlier cookbook, but I was in a bind for dinner and this fit the bill. Technically, it does require a bit of planning ahead, so ideally, start this one the night before. The lemon and herby za'atar work quite well together.

One year ago: Pork Tenderloin in Creamy Mustard Sauce
Two years ago: Minestrina Tricolore
Three years ago: Corn and Black Bean Tamale Pie

Roast Chicken with Sumac, Za'atar, and Lemon (from Ottolenghi)
1 large chicken, divided into quarters
2 red onion, thinly sliced
2 garlic cloves, minced
4 tbsp olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
200ml chicken stock
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp za'atar
20g unsalted butter
50g pine n uts
4 tbsp chopped parsley

1. In a large bowl, mix together chicken, onions, garlic, olive oil, spices, lemon, stock, salt and pepper. Leave in fridge to marinate for a few hours or overnight.
2. Preheat oven to 400F. Transfer chicken skin-side up and marinade to a baking dish lined with foil. Sprinkle za'atar over chicken. Roast for 30 - 40 minutes.
3. Meanwhile, melt butter in a small frying pan, add pine nuts, and cook over moderate heat until golden.
4. Sprinkle cooked chicken with chopped parsley and pine nuts and serve.

Boiled Beef Slices in a Fiery Sauce

Chinese has become my favourite quick and easy weeknight meal cuisine over the years. It can look a bit daunting at first, but once you build up a decent pantry (and most of the ingredients last for a good long while), you have a ton of options with meals that can be put together in half an hour or so. This made the last minute meal list after quickly thawing some beef that came in the CSA box. I didn't have celery and scallions on hand, so the dish lacked a bit of green crunch, but don't let that stop you. This dish comes with quick a bit of sauce (and it's a tad on the numbing, spicy side), so make sure you have some rice prepared with the dish.

One year ago: Spiced Braised Nyonya Pork
Two years ago: Greek Style Penne with Lamb, Parsnips, Cinnamon, and ...
Three years ago: Spinach and Cheese Strata

Boiled Beef Slices in a Fiery Sauce (from Land of Plenty)
1 head of celery (about 1 lb), chopped into 3 - 4 sections and sliced into 1/2" sticks
4 scallions, white and green parts, crushed and chopped into 3 sections
small handful of dried chiles (8 - 10), sliced in half, seeds discarded
1 lb lean beef (flank steak), thinly sliced
1 tbsp Shaoxing rice wine
1/3 cup peanut oil, divided
2 tsp Sichuan pepper
3 tbsp chili bean paste
3 cups chicken stock
2 tsp dark soy sauce
6 tbsp cornstarch mixed with 6 tbsp water

1. Marinate beef with 1/4 tsp salt and Shaoxing rice wine while you prep the rest of dinner.
2. Heat 3 tbsp of oil in wok until hot. Add chiles and Sichuan pepper and stir-fry until fragrant. Slide spices out of bowl, leaving oil. When cooled, chop and set aside for later use.
3. Return wok to stove and heat over high flame. Add vegetables and stir-fry, adding 1/4 - 1/2 tsp salt until vegetables are hot and just-cooked. Pour into serving bowl.
4. Heat another 3 tbsp of oil in wok over high heat. Reduce to medium when it starts to smoke and add chili bean paste. Stir-fry for 30 seconds until oil is red and fragrant.
5. Add stock and dark soy sauce to wok and return to a boil over high heat.
6. Add cornstarch mixture to beef and stir to coat.
7. Once stock is boiling, add beef. Simmer until beef is cooked and spoon on vegetables with sauce.
8. Quickly clean wok. Add 3 tbsp of oil and heat.
9. Add chopped chiles and Sichuan pepper to beef.
10. Pour smoking oil on top of beef and serve.