Chinese Sichuan Beancurd with Minced Beef Recipe

Sichuan Beancurd with Minced Beef 


500 g soft beancurd

3 tbsp oil (or chili oil)

125 g minced lean beef

1 tbsp salted black beans, chopped

1 tbsp salted soy beans, chopped

1 tbsp very finely chopped ginger

1 tbsp very finely chopped garlic

2 tbsp chili paste

2-3 spring onions, finely sliced

1 cup chicken or beef stock

1 tbsp black soy sauce

Salt to taste

2 tsp cornflour, blended with water

1 tsp powdered Sichuan peppercorns


Cut the beancurd in 2 cm dice.

Heat oil and stir fry beef and black beans for 3 to 4 minutes.

Add salted soya beans, ginger, garlic, chili paste and ½ the spring onions.

Stir fry for another 2 minutes, then add the stock and beancurd.

Simmer for 5 minutes, season with soy sauce and salt, then thicken with cornflour.

Sprinkle with Sichuan pepper and spring onion, and serve.

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