Shui Zhu Niu Rou - 水煮 牛肉 - Sichuan boiled beef

Shui Zhu Niu Rou - 水煮 牛肉Sichuan boiled beefIngredients:300 gr beef (bavette/flank)1/4 tsp salt1 tsp Shaoxing rice wine1 tsp dark soy sauce1 egg1 tbsp cornstarch2 tbsp water1 tsp sesame oil1 tbsp oil13 dried lomboks1 tbsp Sichuan peppercorns1/2 head of romaine lettuce 75 gr bean sproutsIngredients broth:6 cm jahe4 cloves of garlic2 tbsp Sichuan chilli bean paste / Doubanjiang / 豆瓣酱1 tsp chilli powder500 ml of water2 tbsp oilGarnish:5 cloves of garliccoriander/cilantro2 tbsp oilPreparation:Cut the meat into thin slices of 2 mm thickness. Mix the meat with the salt, rice wine, soy sauce, egg, cornstarch and water and mix until the moisture is absorbed. Then mix in the sesame oil.Heat in a pan over low heat, the oil, the lomboks and the Sichuan peppercorns and fry them while stirring until the aromas are released. Then scoop it out of the pan and chop it finely.Then add the lettuce and bean sprouts in the used oil and fry until they wilt lightly and then set it aside in a bowl.Cut the jahe and the garlic into thin slices. Heat the oil in a pan over low heat, and fry the jahe, the garlic, the chili powder and the doubanjiang for 5 minutes. Then add the water and bring to a boil.Then turn the heat to medium-high and then add the meat piece by piece and cook until done. Then spoon the meat and stock over the lettuce and bean sprouts.Finely chop the garlic. Spoon this over the meat with the chopped lomboks. Heat the oil in a pan until it starts to smoke and then pour it over the garlic and the lomboks. Sprinkle some chopped coriander/cilantro on top and serve.