spicy boiled beef

Sichuan Boiled Beef (Shuizhu Niu Rou): A Culinary Guide

Sichuan Boiled Beef, or *Shuizhu Niu Rou*, is a iconic spicy dish celebrated for its tender beef, fiery broth, and aromatic vegetables. Here’s a concise guide to crafting this flavor-packed meal.

Ingredients: 500g beef sirloin (sliced thin), 200g bean sprouts, 100g napa cabbage, 2 tbsp Sichuan peppercorns, 10 dried chili peppers, 4 garlic cloves, 2 tbsp ginger, 3 tbsp doubanjiang (fermented bean paste), 2 tbsp light soy sauce, 1 tbsp starch, and vegetable oil for stir-frying.

Steps:

1. Marinate the beef: Toss sliced beef with 1 tbsp soy sauce, 1 tbsp starch, and 1 tbsp oil for 15 minutes.

2. Prep vegetables: Blanch bean sprouts and cabbage in boiling water for 1 minute; drain.

3. Make the broth: Heat oil in a wok, stir-fry ginger, garlic, and dried chilies until fragrant. Add doubanjiang and Sichuan peppercorns, cook for 30 seconds. Pour in 4 cups water, bring to a boil, then simmer for 10 minutes. Season with soy sauce.

4. Cook the dish: Arrange blanched vegetables in a deep bowl. Bring broth to a rolling boil, add marinated beef, and cook for 1–2 minutes until just tender. Pour the beef and broth over vegetables. Garnish with fresh cilantro and a drizzle of chili oil.

Serving: Serve hot with steamed rice to soak up the spicy, numbing broth. Adjust chili levels to preference, and enjoy the bold, comforting flavors of Sichuan cuisine!