Dandan Beef Bowls

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Step 1

In small bowl, combine hoisin, shaoxing wine, dark soy sauce, Chinese five spice, and sui mi ya cai. Add marinade and carne picada to a resealable bag and marinate at least one hour, but preferably overnight.

Step 2

Preheat oven to 450°F. Spray two sheet pans with nonstick cooking spray. On one sheet pan, add marinated beef. On the other, add kale and toss with about 1 tablespoon sesame oil. Cook for about 12-14 minutes. Begin checking kale at about eight minutes to ensure it doesn't burn. Remove both from oven and set aside.

Step 3

While the beef and kale cook, prepare the sauce. In a small container, combine the tahini, soy sauce, brown sugar, Chinese five spice, Sichuan peppercorn, chili oil, garlic, and hot water.

Step 4

To assemble the bowls, divide the jasmine rice and the roasted beef and kale between 4 bowls. Top each bowl with about 1/4 cup of the sauce, 2 tablespoons of peanuts, and two tablespoons of scallions. Serve hot.