Sichuan Boiled Beef (Shuizhu Niurou) recipe. A hallmark of Sichuan cuisine, this dish offers a captivating blend of spicy and numbing sensations, thanks to the Sichuan peppercorns and chili peppers simmering in a rich, aromatic broth. Thinly sliced beef, cooked until tender, absorbs these intense flavors, promising a mouthwatering and authentic Chinese dining experience. Perfect for those who love a spicy kick, our Sichuan Boiled Beef recipe will be a bold addition to your culinary repertoire.
AuthorSusan LeeCategoryChinese, Main CourseDifficultyIntermediateMarinate the Beef:
Combine beef slices with soy sauce, rice wine, and cornstarch. Mix well and let marinate for at least 15 minutes.
Prepare the Soup Base:
In a pot, combine the broth, soy sauce, rice wine, ginger, and garlic. Bring to a boil, then simmer for 10 minutes to infuse the flavors.
Cook the Beef:
Increase the heat to bring the soup to a boil. Add the marinated beef slices and cook until they are just done (about 1-2 minutes). Remove the beef with a slotted spoon and set aside.
Prepare the Sauce:
In a wok or pan, heat the vegetable oil over medium heat. Add the Sichuan peppercorns and dried chili peppers, frying until fragrant.
Add the spicy bean paste, green onions, garlic, and ginger. Stir-fry for a few minutes until the oil is vibrant red and the mixture is aromatic.
Combine Everything:
Place the cooked beef and optional vegetables in a serving bowl. Pour the hot spiced oil mixture over the beef.
Serve:
Garnish with fresh cilantro. Serve immediately, accompanied by steamed rice if desired.
Ingredients
Directions
Marinate the Beef:
Combine beef slices with soy sauce, rice wine, and cornstarch. Mix well and let marinate for at least 15 minutes.
Prepare the Soup Base:
In a pot, combine the broth, soy sauce, rice wine, ginger, and garlic. Bring to a boil, then simmer for 10 minutes to infuse the flavors.
Cook the Beef:
Increase the heat to bring the soup to a boil. Add the marinated beef slices and cook until they are just done (about 1-2 minutes). Remove the beef with a slotted spoon and set aside.
Prepare the Sauce:
In a wok or pan, heat the vegetable oil over medium heat. Add the Sichuan peppercorns and dried chili peppers, frying until fragrant.
Add the spicy bean paste, green onions, garlic, and ginger. Stir-fry for a few minutes until the oil is vibrant red and the mixture is aromatic.
Combine Everything:
Place the cooked beef and optional vegetables in a serving bowl. Pour the hot spiced oil mixture over the beef.
Serve:
Garnish with fresh cilantro. Serve immediately, accompanied by steamed rice if desired.
