Spicy and Tingly Beef Recipe - NYT Cooking - The New York Times

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This recipe for a simple dish of mala beef comes from Jason Wang of Xi’an Famous Foods in New York, but as Wang puts it, “You can mala anything.” Spicy chiles and tingly Sichuan peppercorns define mala, one of the many flavors of Sichuan cuisine, and though it can season beef, the same technique for a vivid, brilliant sauce can be applied to a big pile of sautéed mushrooms, or simmered tofu and sautéed greens. However you choose to make it, serve the dish over hot rice or simmered noodles and finish it with a little drizzle of Sichuan chile oil, if you’ve got it. —Tejal Rao

Featured in: I Lost My Appetite Because Of Covid. This Sichuan Flavor Brought It Back.. 

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January 21, 2021 at 09:00PM
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Spicy and Tingly Beef Recipe - NYT Cooking - The New York Times

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