Qiao Jiao Beef
Qiao Jiao Beef is a flavorful Chinese beef dish known for its spicy, aromatic, and slightly numbing taste. The name literally translates to something like “Overseas Pepper Beef” or “Qiao Jiao Chili Beef,” and it typically hails from the Sichuan region — famous for its bold and complex flavors.The dish usually features thinly sliced beef (often tenderloin or flank steak) stir-fried or quickly boiled with Sichuan peppercorns, dried red chilies, garlic, ginger, and scallions. It’s often served in a bubbling hot bowl of chili oil or spicy broth, topped with a mix of fried chili, peppercorns, and sometimes fragrant herbs like cilantro.The result? A deep, savory heat that tingles your taste buds — the classic málà (numbing and spicy) sensation Sichuan food is known for.
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Ingredients
For the beef:
- 500 g beef tenderloin or flank steak, thinly sliced, (about 1 lb)
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- ½ tsp salt
- 1 tsp sesame oil
For the sauce and aromatics:
- 2 tbsp vegetable oil (or chili oil for extra spice)
- 3–4 cloves garlic finely chopped
- 2 cm ginger , finely chopped, (1 inch piece)
- 6–8 dried red chilies cut into halves
- 1 tbsp Sichuan peppercorns (adjust to taste)
- 2 cups beef broth (or water + stock powder)
- 2 tbsp soy sauce
- 1 tbsp chili bean paste (Doubanjiang)
- ½ tsp sugar
Instructions
- In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, salt, and sesame oil. Mix well, then set aside for 15 minutes.
- Heat 2 tablespoons of oil in a wok or deep pan over medium heat. Add the Sichuan peppercorns and dried red chilies, and fry gently until fragrant — about 30 seconds (watch carefully to avoid burning).
- Add the chopped garlic and ginger, stir-fry until aromatic, then mix in the chili bean paste. Cook it until the oil turns red and fragrant, about 1 minute.
- Pour in the beef broth, soy sauce, and sugar. Bring to a boil.
- Reduce heat to medium-high. Add the marinated beef slices and cook until just tender — this should only take a couple of minutes to keep the meat soft.
- Taste and adjust seasoning (more soy sauce for saltiness, more chili oil for spice).
- Pour into a large serving bowl, then top with sliced fresh chilies, scallions, and cilantro.
If you like extra numbing flavor, toast the peppercorns a bit longer before using.
You can serve this over rice or boiled vermicelli for a hearty meal.
For a restaurant-style finish, heat a small ladle of oil until hot and pour it over the garnishes right before serving — it releases incredible aroma!
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 89kcal (4%)Carbohydrates: 14g (5%)Protein: 5g (10%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1527mg (66%)Potassium: 423mg (12%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 887IU (18%)Vitamin C: 131mg (159%)Calcium: 40mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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