ChinaFood Tutorial: Sour and Spicy Fatty Beef

This popular Chinese dish features tender, thinly sliced fatty beef (often hotpot-style slices) simmered in a bold, tangy, and spicy broth.

The signature sour-spicy flavor comes from pickled chilies, vinegar, and chili sauce, while enoki mushrooms and other vegetables add texture.

It is comforting, appetizing, and perfect for cold weather or when you crave something bold and warming.

Serve it with rice or noodles for a complete meal.

Serves: 3–4
Prep time: 15 minutes
Cooking time: 15–20 minutes
Difficulty: EasyIngredients

Main:
- Thinly sliced fatty beef (肥牛卷, hotpot-style beef slices) — 300–400 g (fresh or thawed)
- Enoki mushrooms (金针菇) — 1–2 packs (200–300 g), trimmed and separated
Aromatics & vegetables:
- Tomatoes — 1–2 medium, cut into wedges
- Pickled green/red chilies or bird’s eye chilies — 4–6 pieces, chopped
- Fresh green/red chilies (e.g., Thai or long green peppers) — 2–3, sliced
- Garlic — 4–5 cloves, minced
- Ginger — 3–4 slices or 1 Tbsp minced
- Green onion/scallion — 2 stalks, chopped (whites for cooking, greens for garnish)
Sauce & broth:
- Yellow lantern chili sauce ( or doubanjiang — 2–4 Tbsp (adjust for spice level; this is the soul of the dish)
- Light soy sauce — 1 Tbsp
- Shaoxing wine (or dry sherry) — 1 Tbsp
- White vinegar or black vinegar — 2–3 Tbsp (for the signature sour taste)
- Sugar — 1 tsp
- Salt — ½ tsp (to taste)
- Chicken stock or water — 800–1000 ml (3½–4 cups)
- Neutral oil — 2–3 Tbsp
- Sesame oil or chili oil — for finishing (optional)

Preparation Steps

Prep the beef
If the beef slices are frozen, thaw them completely.
Optional: Briefly blanch the beef in boiling water for 10–20 seconds to remove impurities, then drain and rinse under cold water. This keeps the broth cleaner. Pat dry if needed.
Prep vegetables
Trim the roots of the enoki mushrooms and separate them.
Cut tomatoes into wedges. Chop or slice the chilies, garlic, ginger, and green onions.

Cooking Steps

Build the sour-spicy base
Heat 2–3 Tbsp neutral oil in a wok or pot over medium heat.
Add ginger, garlic, green onion whites, and chopped pickled/fresh chilies. Stir-fry 1 minute until fragrant.
Add the yellow lantern chili sauce (or doubanjiang). Stir-fry for 30–60 seconds until the oil turns red and the aroma is strong (this step is crucial for authentic flavor).
Add broth and vegetables
Pour in the stock or water. Add light soy sauce, Shaoxing wine, vinegar, sugar, and salt. Bring to a boil.
Add the enoki mushrooms and tomato wedges. Simmer for 3–5 minutes so the mushrooms soften and the tomatoes release their juices.
Add the beef
Gently add the beef slices to the boiling soup. Stir lightly to separate the pieces.
Cook for only 20–40 seconds until the beef just changes color and is no longer raw (overcooking will make it tough). The residual heat will finish cooking it.
Finish and serve
Taste the broth and adjust seasoning (more vinegar for sourness, more chili sauce for heat, or sugar to balance).
Turn off the heat. Drizzle with sesame oil or extra chili oil if desired.
Garnish with chopped green onion greens.
Serve immediately in a large bowl or individual bowls, ideally with steamed rice, noodles, or glass vermicelli soaked in the broth.

Tips for Best Result

Beef tenderness — Use high-quality, thinly sliced fatty beef (marbled ribeye or brisket works well). Do not overcook — the slices cook very quickly in the hot broth.
Sour-spicy balance — The dish should be prominently sour (from vinegar and pickled chilies) and spicy. Start with less chili sauce and adjust to your tolerance.
Authentic flavor — Yellow lantern chili sauce is the traditional choice for its fruity heat. Doubanjiang is a good substitute for a deeper fermented taste.
Variations — Add wide glass noodles or bok choy for a heartier version. Some recipes include bamboo shoots or wood ear mushrooms.
Make-ahead — Prepare the broth base (without beef) in advance. Add fresh beef slices just before serving to keep them tender.

ChinaFood Tutorial