Sichuan-style Boiled Beef

Sichuan-style boiled beef is a dish that originated in Sichuan, China. It is made by boiling thinly sliced beef in a spicy broth seasoned with Sichuan peppercorns, chili peppers, garlic, ginger, and other aromatic herbs and spices. The dish is known for its tongue-numbing heat and bold, complex flavor, which is achieved through the use of a unique spice blend called "mala," which translates to "numbing and spicy." Sichuan-style boiled beef is typically served with vegetables such as bok choy or bean sprouts, and often accompanied by a dipping sauce made from sesame paste, soy sauce, and chili oil.