Sichuan Boiled Beef (We call it shui zhu niu rou in Chinese, in English it means water boiled beef) is a very famous dish in Sichuan province, with high protein content and low fat.
It tastes delicious and is loved.
The beef in Sichuan Boiled Beef is not stir-fried, but is cooked directly in the spicy soup, hence the name Sichuan “Boiled” Beef.
The dish is hot and spicy, and the meat is tender and moist, which highlights the unique flavor of Sichuan cuisine.
Here are a few tips before we get started:
1. Let’s first talk about the choice of beef. Generally, it is necessary to choose a relatively tender part. Tenderloin is the best choice, as it is the most tender for the price.
The beef will be cut into very thin pieces, and will be cooked in the soup, so that cut of meat works well.
2. Add starch to the beef slices to lock the juices and make the beef more tender and moist;
3. Vegetable selection: The choice of vegetables is also very important. Traditionally, lettuce, celery, bean sprouts, cabbage, etc. are used as the base ingredients.
However, there are so many varieties of vegetables. Generally, leafy vegetables are used. More raw materials, it is best not to choose root vegetables, such as potatoes.
Find more beef recipes here:
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- Chinese Braised Beef – Authentic Cantonese Style
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- Authentic Japanese Marbled Beef Rice
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- Beef Cake Recipe – A Classic Meat Cake
Ingredients:
- 1) 300g of beef tenderloin
- 2) 1 tablespoon of light soy sauce
- 3) 1 tablespoon of cooking wine
- 4) 1 teaspoon of sugar
- 5) 1 tablespoon of starch
- 6) 1 pinch of white pepper
- 7) 150g of bean sprouts
- 8) 1 tablespoon of Sichuan peppercorn
- 9) 3 tablespoons of bean paste
- 10) 350ml of water
- 11) 4 cloves of garlic
- 12) A small piece of ginger
- 13) A green onion
- 14) A small bunch parsley
- 15) 5 tablespoons of olive oil
how to cook boiled beef:
Step 1: Slice the beef tenderloin. Put in a bowl with soy sauce, cooking wine, sugar, starch and white pepper. Mix well and let marinade for half an hour.
Step2: Ginger is peeled and grated, garlic is diced, chop the green onion, set aside for later use.
Step 3: After the bean sprouts are washed, blanch them in another big pot that will be used as a serving dish later.
Step 4: Pour 3 tablespoons of olive oil into the pan, stir fry the Sichuan pepper on medium heat.
Step 5: After a few minutes, remove the red pepper, drain the oil, and grind. (Keep the oil)
Step 6: In the oil that you cooked the Sichuan pepper in, heat to about 30%, add half the garlic, red bean paste, and ginger.
Step 7: Fry for a few minutes to incorporate all the ingredients together.
Do not fry for too long or let the heat get too high so as to not burn the ingredients, especially the garlic and bean paste.
Step 8: Carefully add water to the pot all in one pour to bring the temperature back down, you can add some salt to taste.
(It is important that the oil is not too hot, or it could start a fire.) Bring back to boiling.
Step 9: Add the beef to the soup and stir.
Step 10: Turn off the heat immediately after it begins boiling again, and immediately pour into the pot with the bean sprouts.
Step 11: Place the ground red pepper, chopped green onion and the remaining half of the garlic on the surface.
Step 12: Pour 2 tablespoons of oil into a frying spoon and heat right up to the point where it begins to smoke.
Step 13: Carefully pour onto the soup (best to do this on an easy surface to clean), and then garnishing some parsley. It is now ready to serve!
For boiled beef, the most important thing is the spoonful of hot oil at the end before serving.
It ignites all the aromas so that when you set on the table, everyone’s nose will tingle with anticipation.
Bowls of rice make a great companion for this soup.
Sichuan Boiled Beef Recipe – Step By Step Guide
Ingredients
- 300 g of beef tenderloin
- 1 tablespoon of light soy sauce
- 1 tablespoon of cooking wine
- 1 teaspoon of sugar
- 1 tablespoon of starch
- 1 pinch of white pepper
- 150 g of bean sprouts
- 1 tablespoon of Sichuan peppercorn
- 3 tablespoons of bean paste
- 350 ml of water
- 4 cloves of garlic
- A small piece of ginger
- A green onion
- A small bunch parsley
- 5 tablespoons of olive oil
Instructions
- Slice the beef tenderloin. Put in a bowl with soy sauce, cooking wine, sugar, starch and white pepper. Mix well and let marinade for half an hour.
- Ginger is peeled and grated, garlic is diced, chop the green onion, set aside for later use.
- After the bean sprouts are washed, blanch them in another big pot that will be used as a serving dish later.
- Pour 3 tablespoons of olive oil into the pan, stir fry the Sichuan pepper on medium heat.
- After a few minutes, remove the red pepper, drain the oil, and grind. (Keep the oil)
- In the oil that you cooked the Sichuan pepper in, heat to about 30%, add half the garlic, red bean paste, and ginger.
- Fry for a few minutes to incorporate all the ingredients together. Do not fry for too long or let the heat get too high so as to not burn the ingredients, especially the garlic and bean paste.
- Carefully add water to the pot all in one pour to bring the temperature back down, you can add some salt to taste. (It is important that the oil is not too hot, or it could start a fire.) Bring back to boiling.
- Add the beef to the soup and stir.
- Turn off the heat immediately after it begins boiling again, and immediately pour into the pot with the bean sprouts.
- Place the ground red pepper, chopped green onion and the remaining half of the garlic on the surface.
- Pour 2 tablespoons of oil into a frying spoon and heat right up to the point where it begins to smoke.
- Carefully pour onto the soup (best to do this on an easy surface to clean), and then garnishing some parsley. It is now ready to serve!
