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Thinly sliced beef is poached in a fiery broth of chili bean paste and Sichuan peppercorn, then doused with sizzling chili oil. This high protein dish is surprisingly keto-friendly and makes a dramatic family dinner centerpiece.
Slice beef sirloin thinly across the grain; set aside while prepping vegetables.
Blanch bean sprouts and baby bok choy in boiling water for 1 minute, then drain and arrange in a deep serving dish.
Heat vegetable oil in a large pot over medium-high; saute garlic and ginger, then add chili bean paste and Sichuan peppercorn. Cook until aromatic but not burnt, about 2 minutes.
Pour in 4 cups water and soy sauce, bring the broth to boil; reduce to simmer and add sliced beef, stirring gently to cook through just until tender (about 1 minute).
Carefully transfer beef and broth over vegetables; heat chili oil in a small pan until sizzling, then drizzle directly onto dish for dramatic fragrance. Garnish with sliced green onions.
