• 2 lb. beef sirloin

  • 2 tbsp Szechuan peppercorns

  • 1 tbsp salt

  • Spices:

  • 8 eight-star aniseed

  • 10 bay leaves

  • 1 oz. cinnamon

  • Sauce:

  • 1 tbsp light soy sauce

  • 1/2 tsp dark soy sauce

  • 1 tsp rice vinegar

  • 1/2 tsp sesame oil

  • Other:

  • Water, as needed

  • 1 tbsp Szechuan peppercorn

  • 2 tbsp chili flakes

  • Coriander, for garnishing


  1. 1

    Rinse beef sirloin, pat dry with paper towel, cut into chunks. Mix with Szechuan peppercorns, salt. Rub for 30 minutes.

  2. 2

    After rubbing, put them into a sealed container or plastic bag, seal tightly and refrigerate for at least 2 days.

  3. 3

    After marinating, in a pot add the meat and spices. Add enough water to just cover the meat. Heat it to a boil.

  4. 4

    Remove the foam and impurities with spoon. Turn heat to low and stew until cooked through. Test with chopsticks.

  5. 5

    Remove the beef sirloin, drain thorough and set aside at a ventilating place for at least 12 hours until dry enough.

  6. 6

    Add few drop of oil into a preheat wok at low heat, add 1 tbsp Szechuan peppercorns and stir fry constantly until dry.

  7. 7

    Make the mala spices: in a mortar, add the fried peppercorns and dries red chili, pestle heavy until break to pieces.

  8. 8

    Reserve the spices in a sealed container if desired, so you can use it at anytime for any hot and spicy Chinese food.

  9. 9

    Slice air dried beef into thin pieces. Mix with 1 tbsp mala spices and sauce ingredients before serving, garnish with coriander.