Sichuan boiled beef (Shui Zhu Niu Rou, 水煮牛肉)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
3 servings
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Calories
410 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan boiled beef (Shui Zhu Niu Rou, 水煮牛肉)
Description
Sichuan boiled beef merges tender, thinly sliced beef with a deeply flavored, spicy broth made from Sichuan chili bean paste, ginger, garlic, and chili powder. The beef is marinated with Shaoxing rice wine, dark soy sauce, egg, cornstarch, and sesame oil to ensure a tender texture and balanced savory depth. Wilted romaine lettuce and bean sprouts provide a fresh, slightly crisp base beneath the hearty beef slices. The finishing touch includes a topping of fried dried chilies and Sichuan peppercorns, imparting a signature numbing spice and aromatic crunch. This dish exemplifies Sichuan's bold use of heat and layers of seasoning.
The dish is typically served hot in a large bowl with the vegetables underneath, beef in the broth poured over them, and the spicy oil with chilies added last to bring a fragrant kick. It pairs well with plain rice or simple side dishes that balance its intensity.
When selecting beef, choose cuts suited for quick cooking and marinate thoroughly to tenderize. Removing chili seeds adjusts heat levels. Use authentic Sichuan peppercorns and chili bean paste for the distinctive flavor. The stir-fried vegetables should be lightly wilted to retain texture while absorbing the broth's essence.
Ingredients
For the beef
- 300 g beef 10oz, see note 1
- 1 pinch salt
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon dark soy sauce or regular soy sauce
- 1 egg
- 1 tablespoon cornstarch
- 2 tablespoon water
- 1 teaspoon sesame oil
For the spicy topping
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 handful dried chilies see note 2, seeds removed
- 1 tablespoon Sichuan peppercorn see note 3
For the vegetables
- half romaine lettuce coarsely chopped
- 1 handful bean sprout
For the broth
- 2 tablespoon neutral cooking oil generic cooking oil
- 6 lices ginger
- 3 cloves garlic sliced
- 2 tablespoon Sichuan chili bean paste see note 4
- 1 teaspoon chilli powder or to taste
- 500 ml stock 2 cups, unsalted; or water
For the garnish
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon garlic minced
- Coriander chopped
Instructions
Marinate the beef
- Cut the beef, against the grain, into thin slices (about 2mm).
- Put them into a mixing bowl. Add salt, Shaoxing rice wine, dark soy sauce, egg, cornstarch and water.
- Rub and mix with hands until the liquid is absorbed.
- Add sesame oil then stir well.
Fry the spicy topping
- Add oil, dried chillies and Sichuan peppercorns in a wok.
- Fry over low heat until fragrant (do not burn).
- Transfer onto a chopping board. Chop small then set aside.
Fry the vegetables
- Put romaine lettuce and bean sprouts in the same wok.
- Fry with the remaining oil over medium heat until they lightly wilt.
- Transfer to the serving bowl and set aside.
Prepare the broth
- Pour oil into the wok. Add ginger, garlic, Sichuan chilli bean paste and chilli powder. Fry over low heat until fragrant.
- Pour in stock/water. Cook over high heat until it starts boiling.
Cook the beef
- Turn the heat to medium. Add marinated beef, one piece at a time.
- Simmer until fully cooked (no pinkness on the surface).
- Pour the beef and stock onto the vegetables.
Sizzle & garnish
- Place minced garlic & chopped spicy topping over the beef.
- Heat up the oil in the wok (cleaned and dried) until smoking. Pour it over the garlic & spices.
- Garnish with coriander and serve immediately with plain rice.
Notes
- Select beef cuts that cook quickly and tenderize well with marinade, such as thick rib, to enhance flavor and texture.
- Adjust the heat by choosing dried chilies that match your tolerance; removing seeds tempers spiciness.
- Use authentic Sichuan chili bean paste and peppercorns for the distinctive numbing and spicy flavor.
- Wilt vegetables lightly to keep some bite while soaking up the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 410kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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