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Shui Zhu Beef (Sichuan Boiled Beef)
Spicy and numbing Sichuan style hot beef slices
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3 serving
Calories: 392 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- celery and oyster mushrooms , for the bottom
Beef marinating
- 200 g beef steak or tenderloin , cut into thin slices, against the grain
- pinch of salt
- dash white pepper
- 1 tbsp. light soy sauce
- 1 tbsp. oyster sauce , or slightly more if needed.
- 1 egg white
- 2 tbsp. sweet potato starch , or cornstarch
刀口辣椒 chopped pepper and peppercorn
- 12-20 dried chili pepper
- 1 tbsp. Sichuan peppercorn
Soup base
- 4 green onions , white part cut into 2cm long and green pert chopped
- 2 tbsp. Doubajiang or half doubanjiang half hot pot soup base
- 4 tbsp. cooking oil , divided
- 4 garlic cloves , finely chopped and keep half for garnishing
- 1 thumb ginger , finely chopped
- Coriander and green onion for garnishing
- 1 tbsp. light soy sauce
- 1 L hot water
Instructions
- Cut beef steak into thin slices against the grains. Transfer to a bowl, add pinch of salt, white pepper, sugar, light soy sauce and oyster sauce. Mix well until all the sauces are absorbed. Then add 1 egg white and combine well. Then add 2 tablespoons of starch (recommend using sweet potato starch). Mix well.
- Heat 12 to 20 dried chili peppers with slow fire for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
- Bring a large pot of water to a boiling and then blanch the celery and mushrooms for minute. Transfer out and place at the bottom of serving bowl.
- In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red, then add ginger, scallion sections, garlic, fry for 1 minute until aromatic too. Then place 1/3 of the chili peppers and Sichuan peppercorn we prepared in the first step. Then pour hot water and let it simmer for 5-8 minutes.
- Add 1 teaspoon of oil in the marinated beef and mix them again to make sure they are evenly coated. Turn up fire and add the pork slices in and cook until the broth begin to boil again. Wait for around 20 to 30 seconds and transfer them out immediately. Pour the sauce until the container is almost full.
- Lay garlic, green onion and chili pepper prepared in step 2.Heat up around 2 tablespoons of cooking oil again in small pot. Evenly pour the oil on the surface of the serving bowl. Be careful during the process; do not get burnt! Serve hot!!
Cup of Yum
Notes
- You can sprinkle some ground Sichuan peppercorn if you love the numbing feeling.
Nutrition Information
Calories
392kcal
(20%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
743mg
(31%)
Potassium
391mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
727IU
(15%)
Vitamin C
5mg
(6%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3serving
Amount Per Serving
Calories 392
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 743mg | 31% |
| Potassium | 391mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.