Sichuan Boiled Beef Recipe (Shuizhu Niurou) – Spicy and Numbing Chinese Dish
Some dishes bring intensity from the start. Sichuan boiled beef, known as Shuizhu Niurou, delivers bold heat and deep flavor in every bite. At the same time, it creates that signature numbing sensation that defines Sichuan cuisine.
First, cooks slice the beef thin and marinate it briefly. This step keeps the meat tender and allows it to absorb flavor quickly. Then they prepare a rich broth filled with chili peppers, garlic, and aromatic spices. Because of this, the base becomes intense and layered.
Next, they cook the beef gently in the hot broth. The slices stay tender while soaking up the spicy liquid. As a result, each bite feels juicy and packed with flavor. The broth carries both heat and depth.
Meanwhile, Sichuan peppercorns add the signature numbing effect. This sensation balances the heat and keeps the dish from feeling overwhelming. In turn, the flavor becomes complex and memorable.
This recipe works well for spice lovers. It brings strong flavor and a unique texture that stands out from other dishes. In addition, it creates a bold centerpiece for any meal.
Finally, serve it hot while the broth is still bubbling. The aroma and heat stay at their peak and enhance the experience.
Overall, Sichuan boiled beef highlights bold seasoning and balance. It’s intense, aromatic, and deeply satisfying for those who enjoy spicy food.
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.
Ingredients
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