Szechuan Braised Beef
Szechuan Braised Beef is a bold, aromatic dish from China's Sichuan province, featuring tender chunks of beef slowly simmered in a rich, spicy broth. The star ingredients are beef (often brisket or shank), chili bean paste (doubanjiang), Sichuan peppercorns, ginger, garlic, and a blend of warm spices like star anise and cinnamon. It's a classic example of Sichuan 'mala' (numbing and spicy) cuisine, where the meat becomes incredibly tender and absorbs all the complex flavors.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and moderate in fat, especially if using a fattier cut like brisket. It provides key nutrients like iron, zinc, and B vitamins from the meat, with a rough calorie estimate of 400-600 per generous serving, depending on the cut of beef and amount of oil used in the sauce.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 30 g |
| Carbs | 10 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Zinc | 7 mg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 30 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a cornerstone of Sichuan home cooking and banquet tables, showcasing the region's signature 'mala' flavor profile that creates a unique tingling, numbing sensation. Nutritionally, the Sichuan peppercorns used are not just for flavor; they contain compounds that can aid digestion and have been used in traditional Chinese medicine for centuries.
