Husband and Wife Beef Slices

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A legendary Sichuan cold appetizer featuring paper-thin slices of beef (and traditionally beef offal) tossed in a bold, tongue-tingling sauce of chili oil, Sichuan peppercorns, and toasted sesame. The name supposedly honors a married street-food couple whose fiery creation became a Chengdu icon. Serve it chilled for the most refreshing heat.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 34 gFat
• 8 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 4 gSugar
• 32 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Beef and Aromatics

• 1 lb beef shank, rinsed
• 8 oz beef tripe, cleaned
• 1 (2-inch) piece ginger, smashed
• 3 scallions, cut into 2-inch lengths
• 2 tbsp Sichuan peppercorns
• 2 star anise pods
• 2 bay leaves
• 1 tbsp Shaoxing wine
• 2 tsp kosher salt

For the Spicy Sauce

• 5 tbsp Chinese chili oil with sediment
• 1 1/2 tsp ground Sichuan peppercorns
• 3 tbsp light soy sauce
• 2 tbsp Chinkiang black vinegar
• 2 tbsp Chinese sesame paste
• 1 tbsp sugar
• 1 tsp fine sea salt
• 4 cloves garlic, finely minced
• 1 tbsp grated ginger
• 1/4 tsp MSG (optional)

For the Garnish

• 1/3 cup roasted unsalted peanuts, lightly crushed
• 1 tbsp toasted white sesame seeds
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 small pickled mustard green, finely chopped (optional)

Directions

1. Bring 6 cups water to a rolling boil in a large pot. Add the beef shank and tripe and blanch for 5 minutes; drain and rinse under cold water to remove scum.
2. Return the meats to the pot with 8 cups fresh water, ginger, scallions, Sichuan peppercorns, star anise, bay leaves, Shaoxing wine, and salt. Bring to a boil, reduce to a bare simmer, cover, and cook gently for 75-90 minutes until the beef shank is fork-tender and tripe is just tender.
3. Transfer the cooked meats to a bowl, let cool to room temperature, then refrigerate for at least 1 hour until well chilled. Reserve 3 tablespoons of the cooking liquid.
4. In a small bowl, whisk together the chili oil, ground Sichuan peppercorns, soy sauce, black vinegar, sesame paste, sugar, salt, garlic, ginger, MSG (if using), and 3 tablespoons of the reserved cooking liquid until smooth and emulsified.
5. Using a sharp knife, slice the cold beef shank and tripe as thinly as possible (about 1/16 inch), working against the grain. Arrange the slices on a large serving plate, overlapping them neatly.
6. Pour the sauce evenly over the beef slices, turning gently to coat every piece without breaking the slices. Top with the crushed peanuts, sesame seeds, sliced scallions, cilantro, and pickled mustard green if using.
7. Serve immediately at room temperature, or chill for 30 minutes more for an even more refreshing, deeply flavored cold dish.

Cook’s Notes

• Chilling the cooked meat thoroughly is the secret to getting clean, paper-thin slices; a warm cut shreds instead of slicing.
• For maximum mala (numbing-spicy) impact, toast whole Sichuan peppercorns in a dry pan until fragrant, then grind them just before mixing the sauce.
• Authentic versions often include beef heart and beef tongue; add 6 oz of either alongside the tripe for a more traditional experience.
• The dish tastes even better the next day once the chili oil has fully penetrated the meat, so consider making it a few hours ahead.
• Always use Chinese chili oil that includes the red sediment at the bottom of the jar; that is where the deepest color and flavor live.

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