Three Halal Dishes to Smother Over Rice

Ingredients

• 500 g Beef Loin (trimmed, sliced to ~3 mm thickness; picanha works as a substitute)
• 2 tsp Green Sichuan Peppercorns (whole) (toasted and ground; can use red peppercorns as well)
• 2 tsp Red Fragrant Chili Powder (Gochugaru or Kashmiri) (mildly spicy, adds color)
• 0.5 tsp Salt
• 0.25 tsp Chicken Bouillon Powder
• 0.25 tsp White Pepper
• 1 tbsp Dark Soy Sauce (adds depth and color)
• 1 tbsp Light Soy Sauce
• 1 tbsp Dark Brown Sugar
• 10 g Dried Red Chilies (snipped into sections)
• 2 inches Fresh Ginger (peeled and sliced)
• 3 Scallions (white parts) (white parts only, sliced)
• 0.5 cup Vegetable Oil (for deep frying; neutral oil like canola)
• 1 tbsp Oil for coating (light coating before marinating)
• 2 tsp Toasted Sesame Seeds
• 0.25 tsp MSG (Monosodium Glutamate)
• 2 tbsp Chili Flakes (for hot oil finish)
• 2 Star Anise (optional) (adds subtle licorice note)
• 1 Chinese Black Cardamom (Caoguo) (optional) (adds earthy aroma)

Instructions

1. Slice the Beef

   Trim any excess fat from the beef loin and slice it as thinly as possible, aiming for about 3 mm thickness. If you cannot achieve that, slice as thinly as you can and set aside.

   Time: PT5M

2. Toast and Grind Sichuan Peppercorns

   Heat a dry skillet over medium‑low heat. Add the whole green Sichuan peppercorns and toast, shaking the pan, for about 2 minutes until fragrant. Transfer to a mortar and grind to a fine powder.

   Time: PT3M

   Temperature: Medium‑low

3. Prepare the Marinade

   In a mixing bowl combine the ground Sichuan peppercorn powder, red chili powder, salt, chicken bouillon powder, white pepper, dark soy sauce, light soy sauce, dark brown sugar, dried chili pieces, sliced ginger, and the white parts of the scallions. Add the tablespoon of oil and stir until a uniform paste forms.

   Time: PT5M

4. Marinate the Beef

   Add the sliced beef to the bowl, toss thoroughly to coat every piece with the marinade. Cover and let it rest at room temperature for at least 30 minutes, or refrigerate overnight for deeper flavor.

   Time: PT30M

5. Heat Oil and Optional Spices

   Add 0.5 cup of vegetable oil to the wok. If using, add the two star anise and the Chinese black cardamom. Heat over medium‑high until the spices begin to sizzle and the oil reaches roughly 140 °C (the spices will start to bubble).

   Time: PT2M

   Temperature: Medium‑high

6. Stir‑Fry the Beef

   Increase the heat to high and add the marinated beef in a single layer. Stir‑fry for about 5 minutes, or until the beef releases its moisture, the surface dries, and the oil becomes clear again. Remove the beef and set aside in a clean bowl.

   Time: PT5M

   Temperature: High

7. Toast Sesame and Add MSG

   While the beef rests, sprinkle the toasted sesame seeds and MSG over the cooked beef and give a quick toss to distribute evenly.

   Time: PT1M

8. Prepare Hot Chili Oil

   Return the wok to the stove, add a fresh tablespoon of oil and heat until it reaches about 160 °C (just before smoking). Turn off the heat and immediately stir in the 2 tbsp of chili flakes, allowing them to release their aroma.

   Time: PT2M

   Temperature: 160°C

9. Combine and Serve

   Pour the hot chili‑oil mixture over the beef, toss quickly to coat all pieces. Transfer to a shallow serving bowl and serve hot over steamed rice.

   Time: PT1M

Nutrition Facts

Calories

545

Protein

35 g

Carbohydrates

8 g

Fat

38 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Loin: Picanha, Sirloin
• Instead of Green Sichuan Peppercorns (whole): Sichuan peppercorn powder
• Instead of Red Fragrant Chili Powder (Gochugaru or Kashmiri): Paprika, Ancho chili powder
• Instead of Chicken Bouillon Powder: Chicken stock concentrate
• Instead of Dark Soy Sauce: Regular soy sauce (use less)
• Instead of Dark Brown Sugar: regular brown sugar
• Instead of Dried Red Chilies: crushed red pepper flakes
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Vegetable Oil: peanut oil, sunflower oil
• Instead of Chili Flakes: crushed red pepper
• Instead of Chinese Black Cardamom (Caoguo) (optional): regular cardamom (use sparingly)

Equipment Needed

• Wok
• Mixing Bowl
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Spatula or Wooden Spoon
• Small Heat‑Resistant Bowl
• Stove

Critical Steps — Do Not Skip

• Slice the beef as thinly as possible to ensure quick cooking and tenderness
• Toast and grind Sichuan peppercorns to release their numbing aroma
• Maintain oil temperature (140 °C then 160 °C) for proper frying and chili‑oil infusion

Chef Tips from the Video

• If picanha is unavailable, use well‑marbled sirloin for extra juiciness.
• A splash of rice vinegar added to the final toss brightens the flavor.
• For extra crunch, garnish with crushed roasted peanuts.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet before serving.

Freezer: Not recommended; texture of the beef deteriorates when frozen.

Room temperature: Can sit at room temperature for up to 1 hour after cooking; otherwise refrigerate.

Make-Ahead Tips

• Marinate the beef the night before for deeper flavor; keep refrigerated.
• Grind the Sichuan peppercorns in advance and store in an airtight jar.
• Prepare the chili‑oil and keep it in a sealed container; reheat briefly before tossing with the beef.

Frequently Asked Questions