Shui Zhu Niu Rou (Sichuan Boiled Beef)

🧂 Ingredients

• 400 g Beef sirloin or flank steak(Slice very thinly against the grain (about 2-3mm thick). Partially freezing the beef for 30-60 minutes makes slicing easier.)
• 1 tbsp Shaoxing wine (or dry sherry)(For marinating the beef.)
• 1 tbsp Light soy sauce(For marinating the beef.)
• 1 large Egg white(For marinating the beef, helps tenderize.)
• 1 tbsp Cornstarch(For marinating the beef, creates a protective coating.)
• 300 g Napa cabbage(Separate leaves and cut into bite-sized pieces.)
• 30 g Dried red chilies(Snip into 1-2 cm pieces, discarding seeds if you prefer less heat. Adjust quantity to your spice preference.)
• 2 tbsp Sichuan peppercorns(Whole peppercorns.)
• 8 cloves Garlic(Minced.)
• 2 tbsp Doubanjiang (Sichuan chili bean paste)(A key ingredient for authentic flavor and color. Look for Pixian Doubanjiang if possible.)
• 500 ml Broth (chicken or vegetable)(Low sodium preferred.)
• 200 ml Vegetable oil (or other neutral oil)(For poaching and the final sizzle.)
• to taste Salt(For seasoning the broth.)
• 1/4 tsp White pepper(For seasoning the broth.)
• for garnish Optional: Cilantro or scallions(Chopped, for garnish.)

👨‍🍳 Instructions

1. 1

   Marinate the beef: In a medium bowl, combine the thinly sliced beef with Shaoxing wine, soy sauce, egg white, and cornstarch. Mix well until the beef is evenly coated. Let it marinate at room temperature for at least 20 minutes.

   ⏱️ 20 minutes
2. 2

   Prepare the base: Bring a pot of water to a boil. Add the Napa cabbage and blanch for 1-2 minutes until slightly tender but still crisp. Drain the cabbage and arrange it in the bottom of a large, heatproof serving bowl. Set aside.

   ⏱️ 5 minutes
3. 3

   Make the spicy broth: In a clean pot, heat 1 tablespoon of vegetable oil over medium heat (around 175°C / 350°F). Add the minced garlic and sauté until fragrant, about 30 seconds. Add the Doubanjiang and stir-fry for 1-2 minutes until the oil turns red and the paste is aromatic. Pour in the broth, add salt and white pepper to taste. Bring the broth to a simmer and let it cook for 5-10 minutes to allow the flavors to meld. Keep the broth hot.

   ⏱️ 10 minutes
4. 4

   Poach the beef: Bring the spicy broth back to a gentle simmer (do not boil vigorously). Add the marinated beef slices to the simmering broth, stirring gently to separate them. Poach for only 30-60 seconds, or until the beef is just cooked through and turned opaque. Do not overcook. Carefully ladle the beef and broth over the blanched cabbage in the serving bowl.

   ⏱️ 2 minutes
5. 5

   Prepare the aromatic topping: In a small, heatproof bowl, combine the snipped dried chilies and Sichuan peppercorns. Ensure they are dry.

   ⏱️ 1 minute
6. 6

   The dramatic finish: Heat the remaining 200ml of vegetable oil in a wok or small saucepan over high heat until it reaches smoking point (around 230°C / 450°F). This is crucial for the sizzle. Carefully and slowly pour the smoking hot oil over the dried chilies and Sichuan peppercorns arranged on top of the beef. It should sizzle dramatically. Immediately sprinkle the minced garlic over the top. Garnish with cilantro or scallions if desired.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The oil must be smoking hot (around 230°C / 450°F) for the dramatic sizzle and to cook the aromatics instantly, releasing their fragrance.
• ✓Beef cooks extremely quickly. Poaching for less than a minute ensures tender, melt-in-your-mouth texture. Overcooking will make it tough.
• ✓This dish is traditionally served immediately after the sizzling oil is poured, often tableside, for maximum sensory impact.
• ✓Adjust the amount of dried chilies and Sichuan peppercorns to control the heat and numbing sensation (mala).

🔄 Variations

• Substitute beef with thinly sliced lamb or firm white fish fillets for different flavor profiles.
• Add other blanched vegetables like bean sprouts or bok choy along with the cabbage.

🥗 Nutrition

Per serving