Sichuan boiled beef (Shui Zhu Niu Rou, 水煮牛肉)
Sichuan boiled beef (Shui Zhu Niu Rou) is super tasty and addictive. This detailed recipe shows you how to achieve the best texture & flavour.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g beef (10oz, see note 1)
- 1 pinch salt
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon dark soy sauce (or regular soy sauce)
- 1 egg
- 1 tablespoon cornstarch
- 2 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon cooking oil
- 1 handful dried chillies, seeds removed (see note 2)
- 1 tablespoon Sichuan peppercorns (see note 3)
- half Romaine lettuce, coarsely chopped
- 1 handful bean sprouts
- 2 tablespoon cooking oil
- 6 slices ginger
- 3 cloves garlic, sliced
- 2 tablespoon Sichuan chilli bean paste (see note 4)
- 1 teaspoon chilli powder (or to taste)
- 500 ml unsalted stock or water (2 cups)
- 2 tablespoon cooking oil
- 1 tablespoon minced garlic
- coriander, chopped
Instructions
- 1
Cut the beef, against the grain, into thin slices (about 2mm).
- 2
Put them into a mixing bowl. Add salt, Shaoxing rice wine, dark soy sauce, egg, cornstarch and water.
- 3
Rub and mix with hands until the liquid is absorbed.
- 4
Add sesame oil then stir well.
- 5
Add oil, dried chillies and Sichuan peppercorns in a wok.
- 6
Fry over low heat until fragrant (do not burn).
- 7
Transfer onto a chopping board. Chop small then set aside.
- 8
Put romaine lettuce and bean sprouts in the same wok.
- 9
Fry with the remaining oil over medium heat until they lightly wilt.
- 10
Transfer to the serving bowl and set aside.
- 11
Pour oil into the wok. Add ginger, garlic, Sichuan chilli bean paste and chilli powder. Fry over low heat until fragrant.
- 12
Pour in stock/water. Cook over high heat until it starts boiling.
- 13
Turn the heat to medium. Add marinated beef, one piece at a time.
- 14
Simmer until fully cooked (no pinkness on the surface).
- 15
Pour the beef and stock onto the vegetables.
- 16
Place minced garlic & chopped spicy topping over the beef.
- 17
Heat up the oil in the wok (cleaned and dried) until smoking. Pour it over the garlic & spices.
- 18
Garnish with coriander and serve immediately with plain rice.