Sichuan spicy boiled beef

Mix the beef slices with a small amount of olive oil and cornstarch. Toss thoroughly until evenly coated and set aside; this ensures the beef remains silky and tender after cooking.

Heat olive oil in a pot and add the broad bean paste and Spicy chili paste. Stir-fry over medium heat until the oils turn red and the rich, spicy aromatics are fully released.

Pour in the water, rice wine, and soy sauce, bringing the broth to a vigorous boil. Turn off the heat, then immediately add the beef slices, stirring gently until they are just partially cooked (about 30% or medium-rare) to maintain their ultimate tendern

Blanch the bok choy and spread it evenly across the bottom of a serving bowl. Pour the beef and spicy broth over the greens. Heat a small amount of olive oil until smoking hot, then carefully drizzle it over the beef slices to release the aromatics. Garni