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Overhead of Sichuan boiled beef, shui zhu niu rou, sliced beef in red chili broth over napa cabbage and bean sprouts in a ceramic bowl on dark slate with rice and chopsticks

Sichuan Boiled Beef (Shui Zhu Niu Rou)

The Sichuan classic of thin beef slices poached in a fiery doubanjiang broth, then hit with sizzling oil, chili and Sichuan pepper. Made with lean sirloin and a lot less oil than the restaurant version. 44g of protein per serving.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 435
Ingredients Method

Ingredients
  

  • 1.5 lb lean beef sirloin or flank steak 700g, sliced across the grain about 1/8 inch thick
  • 1 tbsp light soy sauce for the marinade
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 egg white
  • 2 tsp cornstarch
  • 1/4 tsp baking soda optional, for extra tenderness on flank
  • 10 oz napa cabbage 300g, cut into 2 inch pieces
  • 7 oz bean sprouts 200g
  • 2 stalks celery about 150g, sliced on the diagonal
  • 3 tbsp neutral oil divided: 2 tbsp for the broth base, 1 tbsp for the final sizzle
  • 2 tbsp Pixian doubanjiang Sichuan broad bean chili paste, finely chopped
  • 4 cloves garlic minced, divided
  • 1 tbsp fresh ginger minced
  • 2.5 cups low sodium chicken stock 600ml
  • 1 tbsp light soy sauce for the broth
  • 1 tsp sugar
  • 8 dried red chilies snipped into 1 inch pieces, seeds shaken out
  • 2 tsp Sichuan peppercorns whole, plus 1 tsp ground for finishing
  • 1 tbsp chili flakes Korean gochugaru works if you want color without brutal heat
  • 3 scallions sliced
  • 1 handful cilantro optional, to finish

Method
 

  1. Slice the beef thinly across the grain (20 minutes in the freezer first makes this much easier). Toss with 1 tbsp soy sauce, the Shaoxing wine, egg white, cornstarch and baking soda if using. Set aside for 15 minutes while you prep everything else.
  2. Heat a large pot or wok over high heat with 1 tsp of the oil. Add the napa cabbage, bean sprouts and celery with a pinch of salt and stir fry for 2 minutes until just wilted but still crunchy. Tip them into a wide, deep serving bowl and spread them out. They are the bed for the beef.
  3. Wipe the pot, add 2 tbsp of oil over medium heat. Add the doubanjiang and fry for about 2 minutes, stirring, until the oil turns deep red and the paste smells toasty rather than raw. Add half the garlic and all the ginger and cook 30 seconds more.
  4. Pour in the stock, soy sauce and sugar. Bring to a boil, then keep it at a strong simmer for 3 minutes so the flavor comes together. Taste. It should be salty and rich because it is going to season plain vegetables and beef.
  5. Turn the heat down so the broth is just barely simmering. Add the beef slices one handful at a time, separating them with chopsticks so they do not clump. Poach for 60 to 90 seconds only, until the slices have just turned from red to pale brown. Do not boil hard and do not walk away.
  6. Ladle the beef and broth over the vegetables in the serving bowl. Scatter the dried chilies, remaining raw garlic, whole Sichuan peppercorns, chili flakes and scallions in a pile on top of the beef.
  7. Heat the last 1 tbsp of oil in a small pan until it shimmers and just starts to smoke. Pour it directly over the pile of chilies and garlic. It should sizzle loudly for a few seconds. Finish with the ground Sichuan pepper and cilantro. Serve with rice, fishing the beef and vegetables out of the broth as you eat.