Szechuan (Sichuan) Beef Stew

This is a real-deal Sichuan beef stew, the kind that develops its signature numbing, fragrant heat through hours of slow cooking with whole spices and fermented bean pastes. The aromatic foundation is unmistakable: star anise for its licorice depth, dried orange peel for citrus complexity, ginger and scallions for clean aromatic lift, all simmering quietly for two hours before any seasoning even joins the pot.

Sichuan brown peppercorns (also called Sichuan peppercorns or hua jiao) are the spice that makes this taste authentically regional. They produce a distinct tingling, almost numbing sensation on the lips that’s the signature of Sichuan cooking. Black peppercorns are a poor substitute; if you can’t find Sichuan peppercorns, try Asian markets or order online.

Hot bean paste (doubanjiang) and sweet bean paste (tianmianjiang) work together as the sauce base. The hot paste contributes fermented chili heat; the sweet paste rounds it out with subtle sweetness and earthy depth. Both are common in Chinese groceries.

Dried orange peel (chenpi) is the surprise ingredient. It’s not the same as fresh zest; the dried peel has been aged and concentrated, giving the stew a citrus undertone that fresh orange could never deliver. Look for it at Asian markets.

Chef Tips

• Use beef chuck or shank rather than the flank steak in the original; tougher cuts hold up better to the long simmer and end up more tender.
• Skim the foam thoroughly during the initial boil for a clearer, cleaner-tasting broth.
• Toast the Sichuan peppercorns lightly in a dry pan before adding to the stew for amplified fragrance.
• Serve over plain steamed rice so the sauce has something to soak into.

Variations

• Add 2 dried Chinese chiles to the seasoning step for extra heat.
• Stir in cubed daikon radish or Chinese broccoli stems during the last 30 minutes for vegetable balance.
• Garnish with thinly sliced fresh scallions and a drizzle of chili oil at serving.