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Cherry & Dennis Recipes

Sichuan Boiled Beef

四川水煮牛肉

Sichuan Boiled Beef — finished dish
Total time
40 min
Difficulty
Medium
Servings
4 servings

Recipe overview

This is not beef boiled in plain water. Thin beef cooks quickly in a spicy doubanjiang broth with Sichuan peppercorn and dried chili. This home version uses less oil with bean sprouts and napa cabbage.

01

Ingredients

Main Ingredients

  • 400 g Beef (slice against grain 2–3 mm)
  • 250 g Bean sprouts
  • 200 g Napa cabbage
  • 10 g Coriander

Beef marinade

  • 2 tsp Light soy sauce
  • 2 tsp Shaoxing wine
  • 2 tsp Cornstarch
  • 1/8 tsp White pepper

Spicy broth

  • 2 tbsp Doubanjiang
  • 15 g Ginger
  • 4 cloves Garlic
  • 600 ml Chicken stock or unsalted broth
  • 1 tsp Sugar
  • 1 tbsp Neutral oil

Mala finishing oil

  • 8–10 Dried red chilies
  • 2 tsp Sichuan peppercorns
  • 3 tbsp Neutral oil
Sichuan Boiled Beef — ingredients

02

Tools

  • Chef knife
  • Board
  • Large bowl
  • Small bowl
  • Deep wok
  • Spatula
  • Ladle
  • Slotted spoon
  • Measuring spoons
  • Heatproof serving bowl
Sichuan Boiled Beef — tools

03

Steps

Sichuan Boiled Beef — step 1

Step 1

Slice beef

Slice against the grain into 2–3 mm pieces.

Sichuan Boiled Beef — step 2

Step 2

Marinate beef

Mix marinade and rest 10 minutes; wash raw-beef tools.

Sichuan Boiled Beef — step 3

Step 3

Prepare vegetables

Wash and drain sprouts, cabbage and coriander; cut cabbage.

Sichuan Boiled Beef — step 4

Step 4

Prepare spices

Slice ginger, mince garlic and cut chilies; wash hands after chili.

Sichuan Boiled Beef — step 5

Step 5

Stir-fry vegetables

Use broth oil over medium-high; cook cabbage then sprouts without water.

Sichuan Boiled Beef — step 6

Step 6

Line serving bowl

Put cooked vegetables in a heatproof serving bowl.

Sichuan Boiled Beef — step 7

Step 7

Toast spices

Low heat: toast half chilies and peppercorns 30–45 seconds without burning.

Sichuan Boiled Beef — step 8

Step 8

Fry doubanjiang

Fry ginger, garlic and doubanjiang until red and fragrant.

Sichuan Boiled Beef — step 9

Step 9

Simmer broth

Add stock and sugar; simmer 3 minutes, no extra salt.

Sichuan Boiled Beef — step 10

Step 10

Poach beef

Gentle simmer; cook beef in 2–3 batches 60–90 seconds until no raw red remains.

Sichuan Boiled Beef — step 11

Step 11

Pour beef and broth

Place cooked beef over vegetables and pour in red broth.

Sichuan Boiled Beef — step 12

Step 12

Finish hot oil

Top spices, heat remaining oil without smoking and drizzle carefully; add coriander.

Common mistakes

  1. Thick beef is tough.
  2. Hard boil clumps beef.
  3. Overcooking dries beef.
  4. Burnt doubanjiang or spices taste bitter.
  5. Smoking oil burns spices.

Tips

Reduce chilies to 4 and peppercorns to 1 tsp for milder heat. Do not return cooked beef to the raw bowl.

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