Fu Qi Fei Pian (Sliced Beef Brisket in Chilli Sauce)

If, like me, you enjoy spicy dishes with meat that melts in your mouth, then this is definitely the dish for you. Eaten hot or cold (I prefer it cold, like a meat salad!), this dish will not disappoint!

Fu Qi Fei Pian (Sliced Beef Brisket in Chilli Sauce). Serves 2


1kg of beef brisket

For the Instant Pot / Pressure Cooker:

1/4 cup light soy sauce

1/4 cup Shaoxing wine

4 dried chillies

1 tbsp sugar

4 spring onions, halved lengthwise

2 cloves garlic

1/2 cinnamon stick

1 bay leaf

1 tsp Sichuan peppercorns

1/4 tsp nutmeg

For the sauce:

1/4 cup olive oil

1 or 2 Scotch Bonnet chillies, depending on how hot you like it, finely chopped

2 tbsp light soy sauce

1/4 cup of liquid from the cooked brisket

2 tsp Chinkiang vinegar

4 cloves garlic, minced

2 spring onions, very finely sliced

1 tsp ginger, finely grated

2 tsp sugar

1/4 tsp salt

1/4 tsp ground black pepper

For the topping:

1 handful toasted peanuts, finely chopped

2 tbsp coriander, chopped


  1. Place the brisket in a pressure cooker or Instant Pot with all the Instant Pot/Pressure Cooker ingredients plus a cup of water. Pressure cook on high for 35 minutes and use natural steam release.
  2. Once cooked, slice brisket thinly and place into a serving bowl.
  3. Mix all the sauce ingredients together and allow the flavours to fuse for at least an hour.
  4. Drizzle the sauce over the brisket and top with the peanuts and coriander.
  5. Eat whilst warm or refrigerate and enjoy as chilled.

Hope that you enjoy this dish. Please feel free to leave any questions or comments.

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