Chinese cuisine
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Sichuan Style Naan Bread | Homemade Guo Kui

Sichuan Style Naan Bread | Homemade Guo Kui
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A classic Sichuan recipe that has a full umami flavor from the braised beef shanks and spices plus a homemade flatbread. Flatbread originates in ancient Egypt, it is commonly eaten just like a burger. You could say that it is some sort of the origins of the hamburgers that we know today. This recipe has a lot of work to do however, the result is a delicious dish.

Recipe
PRE TIME: 25 min
COOKING TIME: 2 hr 30 min
TOTAL TIME: 2 hr 55 min
8 SERVING
Ingredients:
  • For the flatbread:
  • 1 tsp. Dry yeast
  • 1/4 tsp. Salt
  • 1 cup Water
  • 4 cup Flour
  • For the boiled beef:
  • 2 qt. Water
  • 4 lb. Beef shank
  • 1 tsp. Sichuan peppercorn
  • 3 Large Star anise
  • 2 Bay leaf
  • 2 Stalks Cinnamon
  • 1 tsp. Salt
  • 1/2 tbsp. Shaoxing wine
  • 1 Stalk Green onions, cut into 1/2 inch pieces.
  • 3 Slices Ginger, sliced
  • For the fillings
  • 1 lb. Cooked beef shank
  • 1 tbsp. Light soy sauce
  • 1/2 tsp. Sugar
  • 1 tsp. Sesame oil
  • 1/4 tsp. Salt
  • 1 tsp. Sichuan pepper oil
  • 1/2 tbsp. Chili oil
  • Cilantro, finely chopped
  • Green onion, chopped
  • 5 oz. Celtuce
  • 1/4 tsp. Salt, for the celtuce
  • 1 Medium Carrot
  • 2 Stalks Green onion
  • 1 oz. Mung bean vermicelli
  • 1/2 tsp. Sugar
  • 1/2 tbsp. Light soy sauce
  • 1 tbsp. Sweet black rice vinegar
  • 1 tbsp. Sesame oil
  • 1 tbsp. Chili oil
Directions:
1
Mix instant dry yeast, ¼ tsp salt, and a cup of water in a bowl. Let it bloom for 15 minutes.
2
Meanwhile, make a well in the center of the flour and slowly pour the bloomed yeast; while slowly mixing with the flour.
3
Mix well until forms a rough dough. Knead the dough for 12 minutes.
4
Form into a ball and covered with a damped towel. Let it rise for 20 minutes.
5
Place 2 quarts of water, beef shank, Sichuan peppercorns, star anise, cinnamon, bay leaf, Shaoxing wine, a third of the chopped green onions, and ginger slices in a pot.
6
Bring to a boil and reduce to a simmer for 90 minutes.
7
Once done, remove the simmered beef shank and transfer it to a plate. Let it cool down.
8
Once the shanks have cooled down, slice it thinly and place them in a mixing bowl.
9
Add in half of the remaining chopped onions, 1 tbsp soy sauce, 1 tsp sugar, sesame oil, Sichuan pepper oil, and chili oil.
10
Add in half of the remaining chopped onions, 1 tbsp soy sauce, 1 tsp sugar, sesame oil, Sichuan pepper oil, and chili oil.
11
Season the celtuce and carrots with ½ tsp salt. Let it marinate for 5 minutes.
12
Prepare the mung bean vermicelli in accordance with package instructions.
13
Combine prepared vermicelli, celtuce, carrots, and the remaining chopped onions in a mixing bowl.
14
Season with sugar, ½ tbsp soy sauce, sweet black rice vinegar, 1 tbsp sesame oil, and 1 tbsp chili oil; mix well until fully incorporated.
15
Dust the working table with excess flour and knead the dough a couple of times. Roll it until it is long enough.
16
Divide and portion into 8 equal balls.
17
Let it rise again for another 15 minutes covered with a damped towel.
18
Knead the dough portion a couple of times and slightly flatten it. Repeat the process with the remaining ingredients.
19
Add oil to a heated skillet over medium heat.
20
Pan-fry the flatbread until golden brown on both sides.
21
Place the pan-fried flatbreads on the oven rack and bake at 450 °F/230 °C for 5 minutes or until it rises.
22
Just slice the flatbread on the side like a burger to open to assemble.
23
Add in the beef slices and the mung bean mixture at the center.
24
Serve immediately.
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