Ingredients

Method

1. 1. Marinate beef and toast spices Toss the beef chunks with Shaoxing wine, light soy sauce, and cornstarch in a bowl and let them sit while you work on the spices. Toast the Sichuan peppercorns in a dry wok over medium heat until they smell intensely fragrant and darken slightly. Transfer to a plate and give them a rough crush with the flat side of your knife.

   Watch for: Those peppercorns should smell incredibly floral and citrusy when they're ready

2. 2. Build the mala oil base Heat the peanut oil in your wok over medium-low heat. Add the dried chilies and fry them until they darken and get crispy, about 2 minutes. Add the crushed Sichuan peppercorns, minced habaneros, garlic, and ginger. Stir constantly for 30 seconds, then add the doubanjiang and cook until the oil turns that beautiful brick red.

   Watch for: The oil should be deep red and smell intensely aromatic but not smoky

   Tip: Keep the heat moderate or the chilies will burn and turn bitter

3. 3. Sear beef and add braising liquid Increase the heat to medium-high and add your marinated beef to the spiced oil. Sear for 3-4 minutes without stirring to get some good color, then toss and cook another 2 minutes. Pour in the beef stock, dark soy sauce, black vinegar, and sugar. Add the star anise and cinnamon stick. Bring to a boil, then reduce to a gentle simmer.

   Watch for: The liquid should bubble lazily around the edges, not roll aggressively

4. 4. Braise until tender Cover partially and simmer for 1.5 to 2 hours, stirring occasionally and adding water if needed to keep the beef barely covered. The stew is done when the beef shreds easily with a fork and the sauce has reduced to coat the back of a spoon. Taste and adjust salt with more soy sauce if needed.

   Watch for: The finished beef should fall apart when you press it with a spoon

   Tip: Check liquid levels every 30 minutes and add hot water as needed