Sichuan Boiled Beef (水煮牛肉)
Tian
What Is Sichuan Boiled Beef
Sichuan Boiled Beef, known as Shuizhuniurou in Chinese, is a popular dish from the Sichuan province of China, renowned for its bold and spicy flavors. This dish is a perfect illustration of the unique Sichuan culinary art of achieving a balance between spiciness and the numbing sensation of Sichuan peppercorns. The beef, thinly sliced and tender, is poached in a vibrant broth alongside vegetables, resulting in a dish that is both hearty and bursting with flavor. The use of ingredients like Pixian chili bean sauce, chili powder, and dried chilies contributes to its characteristic heat, while Sichuan peppercorns add a distinctive numbing sensation. This dish not only offers a tantalizing taste experience but also represents the rich culinary heritage of Sichuan cuisine.
How To Make Sichuan Boiled Beef
Ingredients
- Beef tenderloin or clod (500g / ~1.1 pounds)
- Bean sprouts, or alternatives like celery, lettuce, or green cabbage (150g)
- Egg white (1)
- Garlic cloves (6)
- Ginger pieces (2)
- Green onions (2)
Sauce
- Soy sauce
- Oyster sauce
- Pixian chili bean sauce
- White pepper
- Sichuan pepper
- Rice wine
- Dried chilies
- Chili powder
- Cornstarch
- Salt
- Sugar
- Water
- Oil
Cooking Instructions
-
Thinly Slice Beef: Cut beef into thin slices, about 2 mm thick for effective marinating.
Marinate: In a bowl, mix the beef with 2 tablespoons soy sauce, 2 tablespoons rice wine, ½ tablespoon oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water, 2 teaspoons salt, 1 teaspoon white pepper, ½ teaspoon sugar, and 1 egg white. Massage the mixture into the beef thoroughly.
Stir in 2 tablespoons of oil. Let the beef marinate for 15 minutes.
- Base Preparation: Finely chop 2 pieces of ginger, at least 6 garlic cloves, and 2 green onions. Cut each dried chili into 3 pieces.
Tip: I have prepared 3 dried chillies here, but you can add or reduce the amount according to your preferred level of spiciness.
- Cook Vegetables: In a pan, heat 2 tablespoons of oil. Add your choice of vegetables (bean sprouts, celery, lettuce, or green cabbage). Stir-fry over medium heat for 90 seconds.
Set Aside: Place the cooked vegetables in the bottom of a serving bowl.
-
Spicy Soup Preparation Cook Spices: In a wok, heat 3 tablespoons of oil. Add 1 tablespoon Sichuan pepper, the prepared dried chilies, and 2 tablespoons Pixian chili bean sauce. Stir-fry over medium heat for 2 minutes until the mixture turns bright red.
Add Liquid: Pour 600ml of boiled water or chicken stock into the wok. Turn up the heat to high.
- Poach Beef: When the spicy soup boils, add the marinated beef slices in batches. Season with 1 teaspoon of salt and 1 teaspoon of white pepper. Cook for 2 minutes.
- Combination: Ladle the hot, spicy broth with the beef over the vegetables in the serving bowl.
- Garnish: Sprinkle the dish with chopped ginger, green onions, garlic, and 1 tablespoon of chili powder.
- Finishing Touches: Heat 7 tablespoons of oil until smoking hot. Carefully drizzle the hot oil over the garnish. The chili powder and garlic should sizzle upon contact.
Enjoy!
Relish the fiery and aromatic flavors of Sichuan Boiled Beef. Share your experience in the comments below!
