boiled beef slices

How to Make Sliced Boiled Beef: A Culinary Guide

Sliced boiled beef, a iconic Sichuan dish, tender beef strips swimming in a fiery, numbing broth, is a beloved favorite for its bold flavors and satisfying warmth. Here’s a step-by-step guide to mastering it at home.

Ingredients: 500g beef sirloin or tenderloin, sliced paper-thin against the grain; 2 tbsp cornstarch (for marinating); 50g Sichuan peppercorns; 10 dried chili peppers; 3-5 Sichuan peppercorn kernels; 4 cloves garlic, minced; 1 tbsp ginger, julienned; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tsp sugar; 4 cups beef broth; 2 tbsp cooking oil; 1 cup spinach or bean sprouts (for serving).

Steps:

1. Marinate the beef: Toss beef slices with cornstarch, 1 tbsp light soy sauce, and 1 tsp oil. Let sit for 20 minutes.

2. Prepare the broth: In a pot, bring beef broth to a simmer. Add ginger, garlic, light soy sauce, dark soy sauce, and sugar. Cook for 5 minutes.

3. Cook the beef: Bring broth back to a rolling boil. Add marinated beef in batches, stirring gently until just pink (1-2 minutes). Do not overcook!

4. Make the chili oil: Heat oil in a small pan. Fry dried chilies and Sichuan peppercorns until fragrant. Pour over the beef.

5. Serve: Ladle beef and broth into bowls. Top with fresh greens and extra peppercorns. Enjoy with rice!

This dish balances spicy, numbing, and savory notes, making it a crowd-pleaser. Adjust spice levels to your taste and savor the authentic taste of Sichuan!