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

Cuisine: chinese · Time: 65 minutes · Servings: 6

## Ingredients

- 3  to 3.5 lbs (1.3 to 1.5 kg) beef brisket (, chuck, tongue, and/or tripe (I used a mixture of brisket and tongue) (*Footnote 1))
- 1/4 cup light soy sauce ((or soy sauce))
- 1/4 cup Shaoxing wine ((or dry sherry))
- 1 tablespoon sugar
- 4  dried chili peppers
- 3  green onions (, halved lengthwise)
- 2  large slices ginger
- 1/2  cinnamon stick
- 1  bay leaf
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon salt
- 1/4 teaspoon nutmeg powder
- 4 tablespoons homemade chili oil ( with 2 tablespoons chili flake residue (or to taste))
- 3 tablespoons braising liquid ((*Footnote 2))
- 2 tablespoons homemade flavored sweet soy sauce ((*Footnote 3))
- 2 teaspoons Chinkiang vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground toasted Sichuan peppercorns ((or to taste))
- 3 cloves garlic (, grated)
- 2  green onions (, chopped)
- 1 teaspoon ginger (, grated)
- Chopped cilantro (, toasted sesame seeds, and/or chopped toasted peanuts for garnish)

## Steps

1. (Option 1 - stovetop) Place the beef in a big pot and add water to cover by 1 inch. Cook over medium-high heat until boiling. Turn to medium heat and boil for 10 minutes. Skim the surface using a fine mesh strainer and discard the foam until the broth turns clear. Add all the braising ingredients. Turn to medium-low heat. Simmer, covered, until the beef turns tender but not tender enough to fall apart, 2 hours or so.
2. (Option 2) Place the beef in a pressure cooker or Instant Pot. Add all the braising ingredients and 1 cup water. Close and seal the lid. If using a pressure cooker, cook over medium heat until the pressure is achieved, then turn to medium-low heat. Cook at high pressure for 35 minutes. Use natural release once done.
3. Once the beef is done, transfer to a plate to cool enough to handle. Slice the beef against the grain into 1/8-inch (4-cm) pieces. (*Footnote 4) Now you can serve the beef or store it in an airtight container in the fridge for 3 to 4 days before serving.
4. Mix all the sauce ingredients in a bowl. For an even better result, mix the sauce in advance and let sit for a couple hours before serving.
5. Cut the beef into thin slices. Transfer to a deep plate. Drizzle with plenty of sauce, top with cilantro, sesame seeds, and peanuts.
6. Serve at room temperature as an appetizer or a main dish. (*Footnote 5)

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Source: omnivorescookbook — https://omnivorescookbook.com/fu-qi-fei-pian/
Page: https://findfood.fun/vi/recipes/7749
Language: en (requested translation unavailable)