Today, I am preparing a well-known Sichuan dish – the Sichuan boiled beef (水煮牛肉 /  shui zhu niu rou). Being away from Asia, many of us will indulge in this dish at a Chinese restaurant. However, I yearn for a challenge and am keen on recreating this dish at home. 

I used a ready-made Sichuan hotpot soup base to make the process quick and hassle-free. This ingredient simplifies the cooking process and allows me to relish the joy of creating this dish from scratch. My ultimate aim is to replicate the taste and quality of the Sichuan boiled beef comparable to what I had in the Chinese restaurant without having to undergo a tedious process, making it doable at home.

The beef turned out great, and happy to share it with you.

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A. Main ingredients for Sichuan boiled beef

1. Sichuan peppercorns. It is an essential ingredient in most Sichuan cuisines and is available in most Asian grocery stores. They are also an integral component of the Sichuan chili oil – Lau Gan Ma, an essential ingredients for most Sichuan’s hot and spicy cuisine.
2. Beef. You can use any beef suitable for stir-frying and making steak, such as tenderloin or topside, to ensure that the Sichuan boiled beef is tender, 
3. In addition to Sichuan peppercorns and tender beef slices, bean sprouts are another crucial ingredient that adds a refreshing crunch to the dish. First, the beansprouts are briefly stir-fried, then arranged at the bottom of the bowl. The next step involves adding the boiled beef and spicy broth to the bowl, completing the tantalizing dish of Sichuan boiled beef.
4. As for the seasonings, the Sichuan-boiled beef recipe calls for the chili bean paste (豆瓣酱), which is pivotal in lending the dish its signature bold and spicy Sichuan flavor. Other ingredients required for preparing Sichuan boiled beef are light soy sauce, dry chili, cooking wine, white pepper, and a pinch of salt.
5. Finally, the magic of making this dish at home is using the Sichuan hotpot soup base available in most Asian grocery stores. This hot pot base contains all the essential spices needed to make Sichuan boiled beef, making it an effortless process. In addition, it saves you the trouble of sourcing and measuring individual spices.

B. How to prepare Sichuan boiled beef

Here are the detailed step-by-step instructions on how to prepare the mouth-watering Sichuan boiled beef.

1. To prepare the beef

1. First, slice the beef into approximately 2 mm thick, thin pieces. Next, place the beef in a large bowl to remove blood or dirt, then squeeze and drain in a colander. This step helps eliminate any undesirable odors in the beef, ensuring a pleasant aroma and taste in the final dish.
2. Combine an egg, salt, white pepper powder, dark soy sauce, light soy sauce, and cornstarch in a mixing bowl. Please refer to the recipe below for the quantity of each ingredient.
3. Add the drained beef slices and ensure each is coated evenly with the marinade. Finally, cover the beef with some vegetable oil to lock in all the flavors and seasonings within the meat. 
4. Set aside and allow the meat to absorb the flavors of the seasonings fully. This marination process helps to tenderize the beef while infusing it with a rich and savory taste.

2. Get ready the secondary ingredients

1. To prepare the secondary ingredients, clean the bean sprouts and cut the coriander into 5 cm sections.
2. Also, thinly slice some ginger and garlic, and cut some red chilies into thin rings.
3. Heat some vegetable oil in a wok or skillet. Next, saute the Sichuan peppercorns, sliced ginger, chopped garlic, and chilies over medium heat until fragrant. 
4. Next, add a handful of cleaned bean sprouts, coriander, and stir-fry until cooked. Transfer them to a serving bowl.

3. To prepare the broth

1. Saute the Sichuan peppercorns, sliced ginger, garlic, and chilies with oil in the wok until aromatic. Next, add the chili bean paste and stir-fry until the red oil separates from the paste. Finally, mix the Sichuan hotpot soup base with the other ingredients.
2. Add the water to the spices and bring it to a boil. Then, simmer for three minutes to let the spice flavor infuse into the broth. Afterward, use a strainer to remove all the solid components, leaving a clear and flavorful broth behind.
3. Season the broth with salt and ground white pepper.

4. Cook the beef

1. Lower the heat and add the marinated beef slices to the broth. The ideal method to cook the beef slices is to briefly immerse them in the boiling spicy liquid over low heat until they are not overcooked.
2. Once cooked, fish out the beef with a slotted spoon from the broth. Transfer it to a serving bowl that contains the bean sprouts. 
3. Pour the spicy broth into the serving bowl, covering the cooked beef and beansprouts. 
4. Sprinkle some chili flakes, freshly minced garlic, Sichuan peppercorn powder, and toasted sesame seeds as the topping. 
5. Finally, garnish the Sichuan boiled beef with freshly chopped spring onions or coriander leaves. Serve hot and enjoy with steamed rice!!

Sichuan boiled beef is a beloved Chinese dish from the Sichuan province. It is in immense popularity globally, a must-try for anyone who loves the flavors of authentic Chinese cuisine.

C. Other related recipes

If you enjoy the bold flavors of spicy Sichuan cuisine, you will likely also appreciate other dishes of this style. Here are some of my top picks for you to try out:

• Potato stir-fry with a Chinese twist – This dish features crispy potato strips that are stir-fried to perfection. One bite, and you’ll notice the difference right away.
• Sichuan-style beef stir-fry – You won’t want to miss this dish if you’re a fan of bold, spicy flavors. The tender beef cooked with a blend of Sichuan spices is a real flavor explosion.
• Sichuan-style green beans with minced pork – This authentic stir-fry from the Sichuan province of China will satisfy your cravings for meat and veggies. 

Continue to Content

Sichuan Boiled Beef

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sichuan boiled beef is a Chinese dish known for its spicy and flavorful taste. Learn how to make this delicious dish with this easy-to-follow recipe!

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Ingredients

Ingredients A: Marinate beef

• 600g beef
• 1 egg
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 1/2 tsp dark soy sauce
• 1 tsp light soy sauce
• 2 tbsp cornstarch
• 1 tbsp vegetable oil

Ingredients B: stir-fry beansprouts

• 1 tbsp oil
• 1 tsp Sichuan peppercorns
• 2 dried chilies
• 3 cloves garlic, cut into slices
• 1/2 inch ginger, cut into slices
• 1 large handful of beansprouts
• 2 stalks of coriander, cut into sections
• 1/4 tsp salt

Ingredients C: to make the broth

• 1 tbsp oil
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, cut into slices
• 1/2 inch ginger, cut into slices
• 2 red chilies, chopped
• 1/2 tbsp chili bean paste
• 3 tbsp Sichuan hotpot soup base
• 2 cups of water
• Salt to taste
• 1/4 tsp ground white pepper

Ingredients D: topping

• chopped chili
• chopped garlic
• Sichuan peppercorn powder
• Chili flakes
• Sesame seeds
• Coriander leaves

Instructions

1. First, slice the beef into 2 mm thin pieces. 
2. Next, wash the beef to remove any traces of blood or dirt, then squeeze and drain in a colander.
3. Combine ingredients A in a mixing bowl, and ensure the beef is coated evenly with the marinade. Set aside for half an hour.
4. Clean the bean sprouts. Then chop the coriander into short sections.
5. Saute the Ingredients B (except beansprouts and coriander)  with oil over medium heat until fragrant. Next, add the bean sprouts and coriander and stir-fry until cooked. Place the stir-fried bean sprouts in a serving bowl.
6. Saute the Ingredients C (except Sichuan hotpot soup base) in the wok until aromatic. Mix the Sichuan hotpot soup base with the rest of the ingredients.
7. Pour the water into the spices and bring it to a boil. Simmer for three minutes, then use a strainer to remove all the solid components, leaving a clear and flavorful broth behind.
8. Season the broth with salt and ground white pepper.
9. Add the marinated beef slices to the broth. Once cooked, fish out the beef with a slotted spoon from the broth. Transfer it to the serving bowl on top of the bean sprouts. 
10. Pour the spicy broth into the serving bowl.
11. Sprinkle the chili flakes on top, freshly minced garlic, Sichuan peppercorn powder, spring onions, coriander leaves, and toasted sesame seeds as the topping. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Soeos Authentic Szechuan Peppercorns (4 Ounces), Grade A Red Peppercorns, Sichuan Peppercorns, Chinese Peppercorns, Less Seeds, Szechuan Flavor Peppercorns, Szechuan Pepper for Mapo Tofu
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  Soeos Szechuan Dried Chili，Dry Szechuan Pepper, Dry Chile Peppers, Sichuan Pepper, Dried Red Chilies, 4oz, (Very Mild Spicy)
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  Little Sheep Hot Pot Soup Base (Plain), 130 gms (Pack of 5)
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  Lee Kum Kee Chili Bean Sauce (Toban Djan) (13 oz.)

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 781Total Fat: 50gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 207mgSodium: 1582mgCarbohydrates: 28gFiber: 4gSugar: 5gProtein: 55g

This data was provided and calculated by Nutritionix on 25/4/2023