Spicy Beef and Ox Tongue Stir-Fry with Chili Sauce Recipe

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 lb ox tongue, thinly sliced
• 2 tbsp vegetable oil
• 1 tbsp Sichuan peppercorns
• 4 garlic cloves, minced
• 2 tbsp ginger, minced
• 4 green onions, chopped
• 4 dried red chili peppers
• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp water
• Salt, to taste

Instructions:

1. Heat the vegetable oil in a wok or large skillet over high heat.

2. Add the Sichuan peppercorns and stir-fry for 30 seconds.

3. Add the garlic, ginger, green onions, and dried chili peppers. Stir-fry for another 30 seconds.

4. Add the beef and ox tongue slices and stir-fry for 2-3 minutes until browned.

5. Add the doubanjiang, soy sauce, sugar, rice vinegar, and chicken broth. Stir well and bring to a boil.

6. Reduce the heat to medium-low and let simmer for 10 minutes.

7. In a small bowl, mix the cornstarch and water together and add to the wok. Stir well and let simmer for another 5 minutes until the sauce thickens.

8. Season with salt to taste.

9. Serve hot with steamed rice. Enjoy!