Description
Sichuan Boiled Beef is a classic Chinese dish packed with bold and spicy flavors. Tender slices of beef are poached in a fragrant and fiery broth, then served over a bed of crisp vegetables. This recipe captures the essence of Sichuan cuisine in a comforting and satisfying bowl.
Ingredients
Marinated Beef:
1 lb beef sirloin or flank steak (thinly sliced against the grain), 2 tablespoons Shaoxing wine, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon salt.
Spicy Broth:
3 tablespoons Sichuan chili bean paste (Doubanjiang), 1 tablespoon minced garlic, 1 tablespoon minced ginger, 2 teaspoons Sichuan peppercorns (lightly crushed), 6–8 dried red chilies (broken into pieces), 3 tablespoons vegetable oil.
Additional:
4 cups Napa cabbage or bean sprouts (blanched), 3 cups low-sodium chicken broth, 2 scallions (sliced), optional chili oil for serving.
Instructions
- Marinate the Beef: Combine beef with Shaoxing wine, soy sauce, cornstarch, and salt. Set aside.
- Prepare the Spicy Broth: Heat oil in a wok, add chili bean paste, garlic, ginger, peppercorns, and chilies. Stir-fry, then add chicken broth and bring to a boil.
- Poach the Beef: Add marinated beef to the broth, cook for 2–3 minutes.
- Assemble: Place blanched cabbage or bean sprouts in a serving bowl. Pour beef and broth over the vegetables.
- Finish: Drizzle hot oil over the top, garnish with scallions and chili oil.
Notes
- For extra spice, add more dried chilies or chili crisp.
- Thinly slicing beef ensures tenderness; partially freeze the meat for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
