FlamingFoodies recipe
Sichuan Hot Pot Beef Stew with Mala Oil
A soul-warming Chinese stew that brings the electric heat and numbing spice of Sichuan hot pot to your home kitchen, with tender beef braised in a complex sauce built on Sichuan peppercorns, dried chilies, and fermented bean paste.
Fork-tender chunks of beef chuck braised slowly in a gorgeous brick-red sauce that delivers waves of heat from habaneros and dried Tien Tsin chilies, balanced by the signature tingle of Sichuan peppercorns and the rich umami depth of fermented bean paste.
Ingredients
Beef and Marinade
- 3 lbsbeef chuck roast, cut into 2-inch chunks
- 2 tbspShaoxing wine
- 1 tbsplight soy sauce
- 1 tspcornstarch
Mala Base
- 15 piecesdried Tien Tsin chilies, stems removed, seeds kept
- 2 piecesfresh habanero peppers, minced with seeds
- 3 tbspSichuan peppercorns
- 4 tbsppeanut oil
- 6 clovesgarlic, minced
- 3 tbspfresh ginger, minced
- 3 tbspdoubanjiang, fermented broad bean paste
Braising Liquid
- 3 cupsbeef stock
- 2 tbspdark soy sauce
- 1 tbspChinese black vinegar
- 1 tspsugar
- 2 piecesstar anise
- 1 piececinnamon stick, 3-inch piece
Garnish
- 4 piecesscallions, sliced thin
- 1/4 cupfresh cilantro, chopped
- 1 tspground Sichuan peppercorns
Method
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. 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. 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. 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
Equipment
- Large wok or heavy-bottomed Dutch oven
- Sharp knife for mincing
- Wooden spoon for stirring
Make ahead
- This is one of those stews that actually improves with time. Make it up to 3 days ahead and keep it in the fridge—the flavors deepen and the heat mellows just a touch.
Storage
- Keep it covered in the refrigerator for up to 5 days, or freeze for up to 3 months if you want to stash some away for later.
Reheat
- Warm it up gently on the stovetop over medium-low heat, adding a splash of stock if the sauce has gotten too thick in the fridge.
Top tips
- Toast your own Sichuan peppercorns rather than buying pre-ground—the difference in potency is night and day
- Fish out those whole spices before serving if you want a cleaner presentation at the table
- This stew is one of those magical dishes that tastes even better the next day once all the flavors have had time to get acquainted
Substitutions
- Try boneless short ribs instead of chuck roast if you want even richer, more luxurious flavor
- Dried chiles de árbol work great if you can't find Tien Tsin chilies
- Swap the habaneros for 3-4 Thai chilies for a different kind of heat profile
Serve with
- Serve it over steamed jasmine rice to soak up all that incredible spicy sauce
- Put out some Chinese pickled vegetables on the side—they're perfect for cutting through the heat
- Keep cold beer or iced tea handy to help cool down your palate between bites
Find another recipe
Open archive →Sichuan Hot Pot Beef Stew with Mala Oil
A soul-warming Chinese stew that brings the electric heat and numbing spice of Sichuan hot pot to your home kitchen, with tender beef braised in a complex sauce built on Sichuan peppercorns, dried chilies, and fermented bean paste.
Prep
20 min
Cook
2 hrs
Active
30 min
Total
2 hrs 20 min
Yield
6 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
This stew captures everything I love about Sichuan hot pot—that incredible mala sensation that makes your lips tingle and your taste buds dance—but turns it into something you can make at home without any special equipment. The magic happens in layers: first the dried chilies and habaneros bring serious heat, then those wonderful Sichuan peppercorns add their distinctive numbing buzz. But it's the doubanjiang (fermented broad bean paste) that really makes this sing—it gives you that deep, funky, salty backbone that separates authentic Chinese flavors from generic spice.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Slow meal, big payoff
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
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.
- 2
Step 2 of 4
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.
- 3
Step 3 of 4
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.
- 4
Step 4 of 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.
Troubleshooting
Tips that matter
- Toast your own Sichuan peppercorns rather than buying pre-ground—the difference in potency is night and day
- Fish out those whole spices before serving if you want a cleaner presentation at the table
- This stew is one of those magical dishes that tastes even better the next day once all the flavors have had time to get acquainted
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
This is one of those stews that actually improves with time. Make it up to 3 days ahead and keep it in the fridge—the flavors deepen and the heat mellows just a touch.
Storage
Keep it covered in the refrigerator for up to 5 days, or freeze for up to 3 months if you want to stash some away for later.
Reheat
Warm it up gently on the stovetop over medium-low heat, adding a splash of stock if the sauce has gotten too thick in the fridge.
Serve it like you mean it
Finish, pair, and plate
- Serve it over steamed jasmine rice to soak up all that incredible spicy sauce
- Put out some Chinese pickled vegetables on the side—they're perfect for cutting through the heat
- Keep cold beer or iced tea handy to help cool down your palate between bites
FAQ
The repeat questions
Where can I find doubanjiang?
Your best bet is an Asian grocery store—check the condiment section. You can also order it online. Lee Kum Kee and Pixian are both widely available brands that deliver authentic flavor.
Can I make this less spicy for my family?
Absolutely! Remove the seeds from the habaneros and cut the dried chilies down to 8-10 pieces. Keep in mind that the Sichuan peppercorns give you that numbing sensation rather than burning heat, so they're not the culprit if it's too fiery.
Why doesn't my sauce look red enough?
That gorgeous red color comes from the doubanjiang and chilies working together. Make sure you're using genuine fermented bean paste, not just any old chili sauce—there's a real difference in both color and flavor.
Heat profile
Assertive heat
This one should feel exciting, not punishing, with enough punch to cut through rich bites.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
Use this when you want a brighter finishing hit next to the deeper flavors already built into sichuan hot pot beef stew with mala oil.
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Crunchy Chili Crisp
Texture hit
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Grab the pantry stapleGear
Carbon Steel Wok
Fast heat
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
Use this when you want a brighter finishing hit next to the deeper flavors already built into sichuan hot pot beef stew with mala oil.
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Sichuan Gold
Use this when you want a brighter finishing hit next to the deeper flavors already built into sichuan hot pot beef stew with mala oil.
A citrusy, tingly sauce with real peppercorn presence and enough versatility to move beyond dumplings.
Shop the pantry
Staples for this flavor lane
Texture hit
$10-$16Crunchy Chili Crisp
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Check price on AmazonRoast-anything helper
$8-$15Harissa Paste
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
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$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
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Tools that make this easier to repeat
Fast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
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$20-$35Fermentation Jar Kit
Homemade sauce projects. A clean starter kit for building fermented hot sauces and pepper mash at home.
Check price on AmazonCook next
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