Sichuan Boiled Beef (Shui Zhu Niu Rou)
Tender beef slices in a fiery, numbing broth alongside crisp greens, finished with a sizzle of hot chili and Sichuan pepper oil—this iconic Sichuan dish is a symphony of flavor and texture.
Ingredients
19 items- Beef sirloin or tenderloin 300g
- Lettuce 200g
- Bean sprouts 150g
- Scallions 2
- Ginger 10g piece
- Garlic 1 head
- Dried red chilies 10-15
- Sichuan peppercorns 2 tbsp
- Pixian doubanjiang (broad bean paste) 2 tbsp
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Egg white 1
- Cornstarch 2 tbsp
- Salt to taste
- Sugar 1 tsp
- Chicken bouillon 1 tsp
- White sesame seeds 1 tbsp
- Cilantro 2 sprigs
- Cooking oil 180ml
Nutrition
Steps （9 steps）
In a large bowl, combine the sliced beef with 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tsp salt, 1 egg white, and 2 tbsp cornstarch. Mix vigorously in one direction for 3 minutes until the beef is sticky and well-coated. Drizzle in 1 tbsp oil and mix to seal in moisture. Let marinate for 15 minutes.
Tear lettuce into 3cm pieces. Trim and rinse bean sprouts. Cut scallions: separate white and green parts into long sections. Slice ginger. Slice half garlic and mince the other half. Cut dried chilies into 1.5cm pieces. Chop cilantro. Set all aside.
Heat a wok over medium heat and add about 100ml oil. When the oil shimmers (about 150°C), add scallion whites, ginger slices, and Sichuan peppercorns. Stir-fry until fragrant (30 sec). Add chopped doubanjiang, reduce heat to low, and cook for 2 minutes until the oil turns red and fragrant, taking care not to burn.
Pour in about 800ml stock or water, increase heat to high, and bring to a boil. Add 1 tsp sugar and 1 tsp chicken bouillon (optional). Skim off any foam. Boil for 2 minutes.
First add bean sprouts to the boiling broth and blanch for 20 seconds, then add lettuce for 10 seconds until just wilted. Immediately scoop out all vegetables and spread them in the bottom of a large serving bowl.
Reduce heat to low to keep broth barely simmering. Slip beef slices one by one into the broth without stirring. Once all added, turn heat to medium and gently push beef apart with a spatula to prevent sticking. Cook for about 1 minute until all slices are just opaque and floating. Quickly remove with a slotted spoon and arrange over the vegetables.
Evenly sprinkle the remaining minced garlic, dried chili segments, 1 tbsp Sichuan pepper powder (or crushed), and white sesame seeds over the beef.
Heat 80ml oil in a small saucepan over high heat until smoking (about 200°C). Immediately pour the hot oil evenly over the garlic, chilies, and peppercorns on the beef. You will hear a sizzle and smell a strong aroma.
Garnish with minced scallion greens or cilantro (and extra sesame seeds if desired). Serve immediately while still sizzling.
Tips
Slice the beef thinly against the grain for tenderness. The egg white and cornstarch marinade is crucial for silky texture. The final oil pour must be very hot to bloom the spices. Vegetable substitutions like celery or celtuce are common. Increase chilies and Sichuan peppercorn for a more intense numbing spiciness.
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