Shuizhu Beef (Sichuan Boiled Beef)
Sichuan’s Shuizhu Beef features tender, velveted beef slices in a spicy chili-bean broth, topped with aromatic chilies and Sichuan pepper.
Contents (2 sections)▾
Ingredients
- 500 g beef (sirloin or flank, thinly sliced)
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 4 cups beef broth
- 3 tbsp doubanjiang (chili bean paste)
- 2 tbsp soy sauce
- 2 tbsp chili oil
- 1 tsp Sichuan peppercorns
- 10-15 dried red chilies
- 3-4 scallions, chopped
- to taste salt
Steps
In a bowl, combine the beef slices with cornstarch, soy sauce, and rice wine. Let it marinate for 10 minutes to achieve a velvety texture.
In a pot, bring the beef broth to a simmer over medium heat. Stir in doubanjiang and soy sauce, and cook for 5 minutes to infuse flavors.
Add the marinated beef slices to the broth, poaching them for 2-3 minutes until just cooked through. Avoid overcooking to maintain tenderness.
In a separate pan, heat chili oil over medium-high heat until it shimmers. Add Sichuan peppercorns and dried red chilies to bloom the flavors, then remove from heat.
Serve the poached beef in a bowl, ladling the broth over it. Top with scallions and carefully pour the hot oil mixture over the dish.
Why this works
The technique of velvetting the beef with cornstarch and marinating it allows for a tender, moist result that absorbs the flavorful broth without becoming tough. Poaching in a well-seasoned broth ensures that the beef is infused with depth while maintaining its texture. The key flavor component, doubanjiang, adds a fermented spiciness that’s quintessential to Sichuan cuisine. The final flourish of hot oil over the dried chilies and Sichuan peppercorns not only enhances the dish's flavor profile but also creates an enticing aroma. If the beef seems tough after poaching, it might be due to prolonged cooking. Simply adjust the cooking time in the broth to 1-2 minutes less next time to keep it tender.