Sichuan Red-Braised Beef | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 2 tablespoons grapeseed or other neutral oil
• ⅓ cup chili-bean sauce (toban djan; see headnote), plus more if needed
• 2 inch piece fresh ginger, cut into 3 pieces and bruised
• 2 star anise pods
• 2 black cardamom pods (optional; see headnote)
• 2 teaspoons Sichuan peppercorns, finely ground
• ⅓ cup Shaoxing wine or dry sherry
• 3 pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
• 1 tablespoon soy sauce
• 4 scallions, thinly sliced, white and green parts reserved separately
• 1 pound medium carrots
• Kosher salt and ground black pepper
• Cilantro sprigs, to serve
• Chili oil, to serve