Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Ingredients
18 items- Beef sirloin or tenderloin 300g
- Bean sprouts 200g
- Lettuce or leafy greens 150g
- Scallions 2
- Ginger 1 small piece
- Garlic 6 cloves
- Dried chilies 15
- Sichuan peppercorns 2 tablespoons
- Pixian doubanjiang (chili bean paste) 2 tablespoons
- Light soy sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Egg white 1
- Cornstarch 1 tablespoon
- White pepper 1/2 teaspoon
- Salt 1 teaspoon
- Sugar 1 teaspoon
- Broth or water 500ml
- Cooking oil approx. 100ml
Nutrition
Steps （10 steps）
Cut the beef against the grain into thin slices about 3mm thick. In a bowl, combine the beef with 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 egg white, 1 tablespoon cornstarch, and 1/2 teaspoon white pepper. Mix vigorously with your hands until the beef becomes sticky. Add 1 tablespoon of oil and mix well. Let it marinate for at least 15 minutes.
Meanwhile, prepare the vegetables: wash and trim the bean sprouts, wash and cut the lettuce, slice the ginger, mince the garlic, cut the scallions into sections, chop the dried chilies into small pieces, and set aside the Sichuan peppercorns. Finely chop the Pixian doubanjiang on a cutting board.
Bring a pot of water to a boil, add a pinch of salt and a few drops of oil. Blanch the bean sprouts for about 30 seconds, then drain and place them at the bottom of a large serving bowl. Next, blanch the lettuce for 10 seconds, drain, and arrange on top of the sprouts.
Heat a separate wok or pot with 3 tablespoons of oil over medium heat. Add the ginger slices and scallion sections, stir-fry until fragrant. Add the chopped doubanjiang and reduce the heat to low, sauté for about 2 minutes until the oil turns bright red.
Pour in 500ml of broth or water, increase the heat to high, and bring to a boil. Add 1 teaspoon salt and 1 teaspoon sugar. Let it boil vigorously for 5 minutes to develop a rich flavor.
Slide the marinated beef slices into the boiling broth one by one, gently stirring with chopsticks to separate. Cook for about 30 seconds until the beef just changes color (no longer pink on the surface). Remove immediately and arrange on top of the vegetables. Do not overcook, as the beef will become tough.
Bring the remaining broth back to a boil, then pour it evenly into the bowl, covering the beef and vegetables completely.
Sprinkle the minced garlic, dried chili pieces, and Sichuan peppercorns over the surface of the beef. In a small saucepan, heat about 100ml of oil over medium heat until it reaches 350-375°F (slightly smoking). Remove from heat.
Carefully pour the hot oil over the chilies, peppercorns, and garlic; it will sizzle and release an incredible aroma. Garnish with chopped scallions or cilantro if desired.
Serve immediately. Mix the beef, vegetables, and aromatics with chopsticks before eating to enjoy the full spicy, numbing flavor.
Tips
Always slice the beef against the grain for tenderness. The egg white and cornstarch marinade locks in moisture, ensuring silky texture. Cook the beef just until it changes color; any longer and it will toughen. The final hot oil drizzle is essential – it must be hot enough to crackle when poured. Feel free to swap lettuce with other greens like baby bok choy or celery.
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