Chef's Style Sichuan Boiled Beef

Chef's Style Sichuan Boiled Beef is a colorful and flavorful Sichuan dish, featuring tender beef and a variety of accompaniments immersed in a spicy broth that makes your mouth water. Each bite offers a perfect blend of savory and spicy flavors, creating a delightful experience that’s ideal for family gatherings.

Adjusting Quantities

This recipe is designed for a large pot serving 20 people. When making it at home, adjust the quantities of ingredients and seasonings based on the number of diners.

For kitchen novices, here are detailed tips and techniques to ensure every step of making Sichuan Boiled Beef goes smoothly:

1.Ingredient Selection and Substitutes

Beef: 

Choose fresh cuts of lean meat (such as sirloin or chuck). Slice against the grain to maintain tenderness. If fresh beef is unavailable, frozen beef can be used; just make sure to thaw it in advance.

Sichuan sweet potato starch noodles: 

This special type of noodle absorbs the broth well and has a great texture. If you can’t find it, Italian wide pasta or rice noodles can serve as alternatives—opt for a type with a chewy texture.

Pickled Peppers and Ginger: 

These ingredients, common in Asian grocery stores, add unique flavor and depth. If unavailable, fresh chili peppers and ginger can be used, although the flavor will differ slightly.

Tofu skin: 

You can substitute the pressed tofu with other firmer tofu types to maintain its shape during cooking.

Other Vegetables: 

Adjust the seasonal vegetables like enoki mushrooms and lettuce leaves as needed. You can use seasonal options such as spinach or bok choy.

2.Cooking Tools

Knife: 

A sharp chef’s knife will help you cut beef and vegetables evenly.

Cutting Board: 

Both wooden and plastic boards work well; just ensure they are clean.

Large Pot: 

Use a stainless steel or cast-iron pot for making the broth and blanching vegetables, as these materials withstand high heat.

Colander: 

Useful for draining blanched ingredients, choose one made from stainless steel or heat-resistant plastic for easy cleaning.

Wok: 

A non-stick or cast-iron skillet is ideal for frying aromatic ingredients; control the heat carefully.

3.Cooking Tips

Blanching Technique: 

Strictly control the blanching time for each vegetable. Overcooking will make them lose their crispness, while undercooking may leave them raw. Use a timer for accuracy.

Broth Preparation: 

When frying Sichuan peppercorns and dried chilies, keep the oil temperature moderate to avoid burning them. Heat over medium until fragrant. Gradually add salt and chili powder to taste, adjusting as needed for a rich broth.

Cooking Beef: 

After adding marinated beef to the broth, stir quickly to avoid overcooking. Once the beef changes color, remove it to maintain tenderness.

Aromatic Frying: 

Control the heat to medium-low when frying garlic, pickled peppers, and ginger to prevent burning, which can make the dish bitter.

Presentation: 

Finally, sprinkle sliced pickled peppers and Sichuan pepper powder over the beef, drizzle with hot oil, and garnish with green onions for added color and flavor, making the dish even more enticing.

By mastering these techniques, you’ll easily create delicious water-boiled beef, delivering an unforgettable culinary experience for family and friends!

4.More Delicious Sichuan Recipes

If you enjoyed this tasty Sichuan Boiled Beef recipe, you won’t want to miss these other popular Sichuan dishes. Each one is delicious and perfect for your next gathering!

Mapo Tofu: A classic dish featuring silken tofu in a spicy sauce. 

Spicy Chicken (La Zi Ji): Crispy chicken tossed with dried chilies for a fiery kick. 

Suan La Fen (Hot and Sour Noodle Soup): A flavorful noodle soup that balances heat and tang. 

These dishes are sure to impress your guests and elevate your dining experience!