Sichuan Boiled Beef
Sichuan Boiled Beef, or "Shui Zhu Niu Rou," is a classic dish from Sichuan cuisine, beloved by food enthusiasts across China. This dish features a rich texture and flavor, with tender, succulent beef, crisp vegetables, and a bright, spicy broth. It's a dish that will surely whet your appetite.
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Sichuan Boiled Beef is a mouth-watering dish. By following these tips and techniques, you can successfully cook this classic Sichuan dish at home and enjoy its unique spicy and numbing flavors.
1.Choosing Ingredients:
Beef: Opt for tender cuts like beef tenderloin or brisket for better texture. You can buy pre-sliced beef from the supermarket or slice it thinly yourself.
Seasonings: Specific Chinese seasonings like Doubanjiang (fermented bean paste) and Sichuan peppercorns may need to be purchased from an Asian market. Alternatively, you can order them online.
2.Substitutes for Seasonings:
If you can't find Doubanjiang, you can use other chili pastes, but note that the flavor will be slightly different.
If you can't find Sichuan peppercorns, you can use black pepper instead, but it won't have the numbing effect.
3.Heat Control:
When stir-frying chili peppers and Sichuan peppercorns in oil, use low heat to prevent burning. Cook until fragrant.
When adding the beef slices to the pot, quickly separate them and avoid overcooking to keep the meat tender.
4.Using Doubanjiang:
Doubanjiang is essential for this dish. Make sure to stir-fry it until it releases red oil, which enhances the flavor of the broth.
You can chop the Doubanjiang finely before frying to release its aroma more effectively.
5.Sichuan Peppercorns and Chili Peppers:
If you prefer a stronger spicy and numbing flavor, add more Sichuan peppercorns and chili peppers.
Stir-fry the chili peppers until they darken to your preference, but be careful not to burn them.
6.Plating the Dish:
Place the stir-fried bean sprouts at the bottom of the serving dish, then pour the cooked beef and broth over them. This allows the bean sprouts to absorb the flavors of the broth, making them even more delicious.
When enjoying Sichuan Boiled Beef, pair it with rice or noodles to better savor the flavorful broth. Due to its strong spicy taste, it is recommended to have a mild drink like green tea or plain water to balance the heat.
INGREDIENTS
MAIN INGREDIENTS
- 7 oz beef, sliced
ACCESSORIES
- 7 oz bean sprouts, roots removed and washed
SEASONINGS
- 2 tbsp cooking wine
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- A pinch of sugar
- A pinch of salt
- 1 tsp cornstarch
- 0.5 oz dried chili peppers, cut into sections
- 1 small piece of ginger, minced
- 3 garlic cloves, minced
- 1 tbsp Doubanjiang (spicy bean paste)
- 2 tsp ground pepper
- 1 tbsp dark soy sauce
- A pinch of Sichuan peppercorn powder
- Chopped green onions for garnish
DIRECTIONS
STEP 1
Prepare the Beef:
Slice 7 ounces of beef, add 2 tbsp cooking wine, 1 tbsp light soy sauce, and 1 tsp sesame oil. Sprinkle in a pinch of sugar and salt, mix well. Then add 1 tsp cornstarch, mix well again, and marinate for 20 minutes.
Tips:
Beef Preparation: Slightly freeze the beef before slicing; this makes it easier to cut into thin slices.
Slicing Technique: Cut against the grain for a more tender texture.
Marinating: Add cornstarch to the marinade to make the beef more tender and smooth. Adding cooking wine helps to eliminate any gamey smell and enhances the flavor.
STEP 2
Prepare the Ingredients:
Cut 0.5 oz of dried chili peppers into sections, mince the ginger, and mince the garlic. Trim the roots off 7 oz of mung bean sprouts.
STEP 3
Cook the Bean Sprouts:
Heat a pan with oil, add the mung bean sprouts, season with a pinch of salt, stir-fry until cooked, then remove and set aside.
STEP 4
Cook the Spicy Base:
Heat a pan with oil, add 1 tbsp of Doubanjiang and stir-fry. Add the minced garlic and ginger, and stir-fry briefly.
Tip:
When stir-frying bean sprouts, use high heat and stir quickly to maintain their crisp texture.
STEP 5
Add the Broth:
Pour in enough hot water and bring to a boil. Add 1 tbsp dark soy sauce and 2 tsp ground pepper.
STEP 6
Cook the Beef:
Add the beef and stir with chopsticks until the beef is cooked and flavorful.
STEP 7
Prepare the Chili Oil:
In a separate pan, heat oil until it's about 80% hot. Add the dried chili peppers and stir-fry until fragrant.
STEP 8
Assemble the Dish:
Place the cooked beef over the prepared mung bean sprouts on a plate, sprinkle with a bit of Sichuan pepper powder, and drizzle with the fragrant chili oil.
STEP 9
Garnish and Serve:
Sprinkle with chopped green onions, and your Sichuan Boiled Beef is ready to serve!
Recipe analyzer
- Recipes: Sichuan Boiled Beef
- Main Ingredients:2
- Servings per recipe:1
- Servings size:397 g
-
Energy (calories)：308 kcal
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Protein：42.96 g
-
Fat：12.25 g
Why gray?
-
Carbohydrates：8.58 g
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Protein: 55%168 kcal
-
Fat: 36%110 kcal
-
Carbohydrates: 10%31 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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