SichuanMedium 45 min serves 4

Sichuan Couple’s Sliced Beef & Offal

Name: Sichuan Couple’s Sliced Beef & Offal
Total time: 45 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: beef shank (lean, trimmed); beef tongue; light soy sauce; Chinese black vinegar; sesame oil; Sichuan peppercorns; dried red chilies

夫妻肺片 · fū qī fèi piàn

家庭快手版 · Home version: Family version uses less offal and more lean beef—my aunt in Chengdu’s Shuangliu district always substituted half the beef tripe with flank steak so her kids would eat it. No peanut butter, no sugar, no Western chili oil.

My grandmother ran a small cold-dish stall near Jinli Ancient Street in Chengdu. She’d simmer beef shank, tongue, and tripe overnight in star-anise and Sichuan peppercorn broth, then slice everything paper-thin by hand before tossing with red oil and crushed peanuts. I still use her bamboo cutting board.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →Quick & Easy Spicy

Ingredients

beef shank (lean, trimmed)牛腱子肉（去脂瘦肉）🛒 local300 g
beef tongue牛舌🛒 local200 g
light soy sauce生抽🏮 asian30 ml
Chinese black vinegar陈醋🏮 asian15 ml
sesame oil香油🏮 asian10 ml
Sichuan peppercorns花椒🏮 asian2 g
dried red chilies干红辣椒🏮 asian10 g

beef shank (lean, trimmed): Ask butcher for 'beef shank cross-cut' — avoid stewing cuts with too much connective tissue.

beef tongue: Frozen pre-cooked beef tongue is acceptable; thaw and rinse thoroughly.

dried red chilies: Substitute: 1 tsp crushed red pepper flakes + 1/4 tsp ground Sichuan peppercorn if unavailable.

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Instructions

1Rinse beef shank and tongue under cold water. Place in a large pot with 1.5 L water, 1 tsp Sichuan peppercorns (half the amount), and 2 whole star anise (not listed — optional pantry item). Bring to boil, skim foam, then reduce heat to low and simmer covered for 2 hours until fork-tender.
先焯水，再慢炖
🔍 Look for Low heat 2 小时 · 2 hours
Visual: 汤面微漾；筷子轻戳即散开肉丝。Surface of broth is barely shimmering; meat fibers separate easily when poked with chopsticks.
You know it's right when: 筷子无阻力刺穿牛舌最厚处。A clean chopstick pierces the thickest part of the tongue without resistance.
2Remove meat from broth; reserve 250 ml broth. Let cool slightly, then slice shank and tongue into 2-mm-thick pieces using a sharp knife or mandoline. Arrange on a serving plate.
薄片是关键
🔍 Look for 8–10 分钟 · 8–10 minutes
Visual: 片边缘微透光，厚度一致，平铺不卷边。Slices are translucent at edges, uniform in thickness, and lie flat without curling.
You know it's right when: 刀刃顺滑推进，不撕扯肉纤维。Knife glides smoothly without tearing fibers.
3Heat reserved broth in a small saucepan. Add light soy sauce, Chinese black vinegar, and sesame oil. Simmer gently for 2 minutes to meld flavors.
小火融味
🔍 Look for Medium-low 2 分钟 · 2 minutes
Visual: 液体边缘微泡，不剧烈沸腾。Liquid bubbles softly at edges but does not boil vigorously.
You know it's right when: 升起带醋香与酱香的清晰热气。Aromatic steam rises with clear scent of vinegar and soy.
4Toast dried chilies and remaining Sichuan peppercorns in a dry wok over medium heat for 1 minute until fragrant and deepened in color. Grind coarsely using a mortar or spice grinder.
焙香再磨
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 辣椒转砖红色；花椒略膨起，泛出白色粉状物。Chilies turn brick-red; peppercorns swell slightly and release white dust.
You know it's right when: 厨房弥漫温暖麻香。A warm, numbing aroma fills the kitchen.
5Pour warm sauce over sliced meat. Sprinkle toasted chili-peppercorn mixture evenly. Garnish with chopped roasted peanuts and scallion greens. Serve at cool room temperature (18–22°C).
温酱冷肉
🔍 Look for 即刻 · immediately
Visual: 酱汁裹匀每片，不积底；花生泛油光。Sauce coats each slice without pooling; peanuts glisten with oil sheen.
You know it's right when: 盘中30秒后无热气升腾。No steam rises from the plate after 30 seconds.

Tips

· Use chilled meat for cleaner slices — refrigerate 20 minutes before cutting.
· Red oil is built in this recipe via toasted chilies + Sichuan peppercorn — no store-bought 'red oil' needed.
· For true fuqi feipian texture, never boil the meat — gentle simmer only.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine