Charcoal-grilled Sichuan beef with cilantro-shallot sauce

Time 30 minutes
Yields Serves 2
Charcoal-grilled Sichuan beef with cilantro-shallot sauce



Place the steak in a glass dish. Rub the ginger, garlic, dried chiles, green onion and sesame oil to completely coat the steak. Cover and marinate 6 hours in the refrigerator.

Sauce and assembly


Remove the steak from the refrigerator 30 minutes before grilling. Heat the grill. Heat the oil in a small saucepan or skillet. Add the shallot, ginger, garlic, cilantro and dried chiles and cook on low heat 2 to 3 minutes, until the shallot is tender. Add the veal stock, soy sauce and mirin. Cook for 1 minute. Swirl in the butter.


Wipe off excess marinade from the steak. Grill to medium rare, about 7 to 12 minutes (turning over halfway through cooking) depending on the thickness. Season with salt and Sichuan pepper while grilling. Let rest 10 minutes.


Slice the steak and arrange on a serving plate. Spoon the sauce over.

From Luis Diaz, executive chef at Chinois on Main in Santa Monica. If diners want a really spicy dish, the restaurant will garnish with chile oil and chile flakes. It’s served with a green salad.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.