Name: Sichuan Boiled Beef (Shuizhu Niurou)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb (450g) beef tenderloin or flank steak, thinly sliced; 1 tablespoon soy sauce; 1 tablespoon Chinese rice wine (Shaoxing wine) or dry sherry; 1 teaspoon cornstarch; 4 cups beef or chicken broth; 2 tablespoons soy sauce; 1 tablespoon Chinese rice wine; 1 inch ginger, sliced; 2 cloves garlic, smashed; 4 tablespoons vegetable oil; 8-10 dried red chili peppers, chopped; 1 tablespoon Sichuan peppercorns; 3-4 tablespoons spicy bean paste (doubanjiang); 3 green onions, chopped; 3 cloves garlic, minced; 1 inch ginger, minced; 2 cups bean sprouts (optional); Bok choy or Napa cabbage, chopped (optional); Cilantro, for garnish

AuthorSusan LeeCategoryChinese, Main CourseDifficultyIntermediate

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

For the Beef Marinade:

1 lb (450g) beef tenderloin or flank steak, thinly sliced

1 tablespoon soy sauce

1 tablespoon Chinese rice wine (Shaoxing wine) or dry sherry

1 teaspoon cornstarch

For the Soup Base:

4 cups beef or chicken broth

2 tablespoons soy sauce

1 tablespoon Chinese rice wine

1 inch ginger, sliced

2 cloves garlic, smashed

For the Sauce:

4 tablespoons vegetable oil

8-10 dried red chili peppers, chopped

1 tablespoon Sichuan peppercorns

3-4 tablespoons spicy bean paste (doubanjiang)

3 green onions, chopped

3 cloves garlic, minced

1 inch ginger, minced

Additional Ingredients:

2 cups bean sprouts (optional)

Bok choy or Napa cabbage, chopped (optional)

Cilantro, for garnish

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