🍽️ How to Make Boiled Beef (Shuizhu Niurou)

🥩 Ingredients

• 400g beef (sirloin or flank, thinly sliced)
• 1 tablespoon cooking wine
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 egg white
• 200g napa cabbage or bean sprouts
• 2 tablespoons vegetable oil
• 3-4 dried chili peppers
• 1 tablespoon Sichuan peppercorns
• 2 tablespoons chili bean paste (Doubanjiang)
• 3 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 cups chicken or beef stock
• Salt to taste
• Green onions (for garnish)

🍳 Steps

1. Select and Prepare the Beef: Choose fresh beef sirloin or flank for the best texture. Look for beef with a bright red color and fine marbling, which indicates freshness and tenderness. Rinse the beef under cold running water to remove any surface blood or impurities. Pat dry with paper towels. Slice the beef thinly against the grain—this helps break up muscle fibers and ensures tenderness. For easier slicing, you can partially freeze the beef for 30 minutes beforehand. Place the sliced beef in a bowl.

2. Marinate the Beef: Add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 egg white to the beef. Mix thoroughly by hand, ensuring each slice is evenly coated. The cornstarch and egg white help lock in moisture and create a silky texture. Let the beef marinate for at least 15 minutes. For even better results, cover and refrigerate for up to 30 minutes.

3. Prepare and Clean the Vegetables: Use napa cabbage or bean sprouts as the vegetable base. Separate the cabbage leaves and rinse them thoroughly to remove any dirt or grit. If using bean sprouts, pick out any roots or brownish parts and rinse several times in cold water. Drain well. Cut the cabbage into bite-sized pieces. Bring a pot of water to a boil, add a pinch of salt, and blanch the vegetables for 30–60 seconds until just tender but still crisp. Immediately transfer to a colander and drain. Arrange the blanched vegetables evenly at the bottom of a large serving bowl.

4. Prepare Aromatics and Sauce: Mince 3 cloves of garlic and a thumb-sized piece of ginger. Break 3–4 dried chili peppers into sections and shake out the seeds for less heat if desired. Measure out 1 tablespoon of Sichuan peppercorns and 2 tablespoons of chili bean paste (Doubanjiang). Have 2 cups of chicken or beef stock ready.

5. Cook the Broth and Beef: Heat 2 tablespoons of vegetable oil in a wok or deep pan over medium heat. Add the dried chili peppers and Sichuan peppercorns, stir-frying for 30–60 seconds until fragrant but not burnt. Add the minced ginger and garlic, stir-frying until aromatic. Stir in the chili bean paste and cook until the oil turns a vibrant red and the paste is fragrant, about 1–2 minutes. Pour in the stock and bring to a boil, scraping up any browned bits from the bottom. Taste and adjust salt as needed.

   Once the broth is boiling, reduce the heat to a gentle simmer. Add the marinated beef slices, separating them as you add to prevent clumping. Stir gently and cook for 1–2 minutes, just until the beef turns opaque. Do not overcook—the beef should remain soft and juicy.

6. Assemble the Dish: Pour the cooked beef and broth over the prepared vegetables in the serving bowl, ensuring the beef is spread evenly. The hot broth will further cook and flavor the vegetables.

7. Finish with Hot Oil: In a clean small pan, heat 2–3 tablespoons of vegetable oil until it just begins to smoke. Carefully pour the hot oil over the beef and vegetables—this releases the aroma of the spices and gives the dish its signature sizzle. Immediately garnish with chopped green onions.

8. Serving and Tips: Serve immediately while hot. For extra flavor, you can sprinkle additional ground Sichuan peppercorn or chili flakes on top. Adjust the amount of chili and Sichuan peppercorns to your spice tolerance. Always use fresh ingredients for the best flavor. When pouring hot oil, do so slowly and carefully to avoid splattering. If you prefer a less oily dish, reduce the amount of finishing oil or blot excess oil with a paper towel before serving.

Additional Tips for Success:

• Always slice beef against the grain for maximum tenderness.
• Marinating with egg white and cornstarch is key for a silky texture.
• Blanching vegetables briefly preserves their crunch and color.
• Use high-quality Doubanjiang for authentic flavor.
• If you want a milder dish, remove the seeds from dried chilies and use fewer peppercorns.
• Taste the broth before adding beef and adjust seasoning as needed.
• Serve with steamed rice to balance the bold flavors.

With these detailed steps, you can confidently prepare authentic Sichuan Boiled Beef at home, achieving restaurant-quality results every time.

💡 Tips

• Slice the beef as thinly as possible for tenderness.
• Do not overcook the beef; it should remain soft and juicy.
• Adjust the amount of chili and Sichuan peppercorns to your spice tolerance.
• Use fresh ingredients for the best flavor.
• Be careful when pouring hot oil over the dish to avoid splattering.