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Fuqi fei pian features thinly sliced beef and offal in a fiery Sichuan chili oil dressing. A high protein, bold appetizer perfect for adventurous family dinners.
Rinse the beef shank, heart, and tongue under cold water, then place in a large pot with enough water to cover. Add ginger and Sichuan peppercorns, bring to a boil over high heat, then lower to a simmer.
Simmer gently for about 60–70 minutes, skimming off scum. The meat should be cooked through but tender; watch closely to avoid overcooking for optimal texture.
Remove the beef and offal, and let cool fully before slicing. Slice everything paper-thin against the grain for maximum tenderness.
In a mixing bowl, combine Sichuan chili oil, soy sauce, black vinegar, sugar, salt, minced garlic, and sesame oil. Stir well until sugar dissolves and set aside.
Arrange the sliced meats with celery, scallion, and cilantro on a platter. Drizzle the spicy dressing evenly over the slices right before serving to preserve their texture. Toss lightly to coat, garnish with extra scallions if desired.
