Sichuan Boiled Beef Recipe
Get ready to awaken your taste buds with a sizzling bowl of Sichuan Boiled Beef—an irresistibly bold, savory, and aromatic dish that’s beloved across China for its numbing heat and layered flavors. This iconic meal not only showcases the fiery brilliance of Sichuan chili bean paste and tongue-tingling peppercorns, but also balances tender beef, crisp greens, and a fragrant spicy broth. Whether you’re out to impress guests or indulge in a flavor-packed dinner, this Sichuan Boiled Beef recipe brings restaurant-quality magic straight to your kitchen.
Ingredients You’ll Need
The beauty of making Sichuan Boiled Beef at home is that each ingredient packs a powerful punch, yet is easy to find if you know what to look for. Every component has a purpose—marinating the beef for melt-in-your-mouth texture, vibrant vegetables to cool the heat, and signature spices to deliver that famous numbing chili sensation.
- Beef sirloin or flank steak (1 lb): Slice it thinly against the grain for the most tender, juicy mouthfuls.
- Shaoxing wine (2 tbsp): A splash of this brings depth and a subtle sweetness to your beef.
- Soy sauce (1 tbsp for marinade + 2 tsp for broth): Adds layers of umami, salt, and a rich caramel color.
- Cornstarch (1 tbsp): Coats the beef for an ultra-silky bite and helps thicken the broth slightly.
- Sichuan chili bean paste (Doubanjiang, 3 tbsp): The heart and soul of authentic Sichuan Boiled Beef—this fermented paste delivers fiery, earthy, and umami-packed flavor.
- Vegetable oil (2 tbsp): Use a neutral oil to stir-fry the aromatics without overpowering the other flavors.
- Minced garlic (1 tbsp): A foundational aromatic that perfumes the broth as it cooks.
- Minced ginger (1 tbsp): Brightens up the dish and brings gentle heat.
- Low-sodium chicken or beef broth (3 cups): Serves as the warming, savory backdrop that ties everything together.
- Sugar (1 tsp): Just a pinch rounds out the dish and balances the chili heat.
- Napa cabbage or spinach (2 cups, chopped): These greens add crunch, color, and a sweet counterpoint.
- Bean sprouts (½ cup, optional): For extra crunch and refreshing relief from the spice.
- Dried chili flakes (2 tbsp): Choose your favorite for a personalized heat level, but don’t hold back!
- Sichuan peppercorns (1 tbsp): Absolutely essential for the signature mouth-tingling, citrusy spice.
- Hot oil (2 tbsp): This is what sizzles and wakes up the chili and peppercorns for that iconic aromatic finish.
- Scallion, sliced thinly (1): Gives a final fresh pop of flavor and vibrant color atop your masterpiece.
How to Make Sichuan Boiled Beef
Step 1: Marinate the Beef
Place the thinly sliced beef in a bowl, then pour in Shaoxing wine, soy sauce, and cornstarch. Toss everything together until each slice is glossy and coated. This quick marinade works wonders—locking in juiciness and ensuring every bite of Sichuan Boiled Beef melts in your mouth. Let it sit for 15–20 minutes, which is just enough time to prep the rest of your ingredients.
Step 2: Build the Spicy Broth
Grab your wok or a deep pan and heat up the vegetable oil over medium. Once shimmering, add the Sichuan chili bean paste and let it sizzle for about one minute—watch as the oil turns a vivid red and your kitchen fills with a savory fragrance. Follow with the minced garlic and ginger, giving them 30 seconds to release their aroma, then pour in the broth, soy sauce, and sugar. Mix well and let everything come to a happy simmer.
Step 3: Cook the Vegetables
Add the chopped napa cabbage or spinach straight to the bubbling broth. If you like extra crunch, toss in bean sprouts too. These veggies only need 2–3 minutes to soften while still keeping their vibrant color and texture. Once ready, use a slotted spoon to transfer the veggies to your eventual serving bowl, creating a verdant bed for the beef.
Step 4: Poach the Beef
Now, turn up the heat to bring the broth to a rolling boil. Carefully add your marinated beef slices, making sure not to overcrowd the pan—work in batches if you need to. The thin slices will cook in a flash, just 1–2 minutes until they turn opaque and irresistible. As the beef is cooked, transfer it atop the vegetables in your serving bowl.
Step 5: Finish with Spicy Oil and Aromatics
In a small skillet, heat the hot oil until just smoking—this is your moment of culinary drama! Pour the sizzling oil over a bowl of dried chili flakes and Sichuan peppercorns to release their aroma and flavor, then immediately drizzle this vibrant red oil over the assembled beef and veggies. Shower the finished dish with sliced scallions for a final touch of freshness and color. Serve your Sichuan Boiled Beef piping hot, with plenty of sauce poured over every layer.
How to Serve Sichuan Boiled Beef
Garnishes
Don’t skip the signature finishing touches: a handful of thinly sliced scallions adds fresh crunch, while a sprinkle of extra chili flakes makes every bite pop. The spicy chili oil and Sichuan peppercorns should be drizzled generously, infusing the dish with their unmistakable numbing and spicy character that defines Sichuan Boiled Beef.
Side Dishes
This dish is begging to be ladled over simple steamed jasmine rice, which soaks up all that glorious broth. Try it with quick-pickled cucumbers or a cooling tofu salad for pleasant contrast. If you’re hosting, a platter of stir-fried greens or even some fluffy Chinese steamed buns will make it a complete and satisfying meal.
Creative Ways to Present
For a dramatic dinner table centerpiece, bring Sichuan Boiled Beef to the table in a large, wide bowl so the vibrant reds, greens, and tender beef are on full display. Or portion it into smaller bowls for an elegant, individual touch—perfect for dinner parties. Try serving in a clay pot to retain the wonderful heat and allow everyone to help themselves to seconds.
Make Ahead and Storage
Storing Leftovers
Place any leftover Sichuan Boiled Beef, including broth and vegetables, in an airtight container and refrigerate promptly. The flavors actually deepen overnight, making for an equally mouthwatering second-day meal. Consume within 2–3 days for the best taste and texture.
Freezing
You can freeze the cooked beef, veggies, and broth together or separately. Let everything cool completely before portioning into freezer-safe bags or containers. Freeze for up to one month for best flavor—when you crave a quick hit of spicy comfort, it’ll be ready to go!
Reheating
Gently reheat Sichuan Boiled Beef on the stove over low heat, stirring occasionally, until piping hot. If reheating from frozen, let it thaw overnight in the fridge or use a microwave’s defrost setting before heating through. Add a splash of fresh broth or water to refresh the flavors and keep everything luscious.
FAQs
What cut of beef is best for Sichuan Boiled Beef?
Sirloin or flank steak are excellent choices, but any tender cut that can be sliced thinly against the grain will work. Thin slices ensure the beef cooks quickly and stays tender without getting tough.
Can I adjust the spice level?
Absolutely! Control the amount of chili flakes and chili bean paste for a milder or spicier version. You can even add them in increments and taste as you go—Sichuan Boiled Beef is all about finding the perfect heat for your palate.
Is it necessary to use Doubanjiang (chili bean paste)?
Doubanjiang gives this dish its signature depth and savory-spicy kick, so it’s highly recommended for authentic flavor. Substitute cautiously, as no other ingredient truly matches its complexity, though a mix of miso and chili paste can work in a pinch.
What if I can’t find Sichuan peppercorns?
Sichuan peppercorns are irreplaceable for that numbing, citrusy zing. If you need to, skip them, but the flavor won’t be quite the same. Look for them in Asian grocery stores or online—they’re well worth having in your spice cabinet!
Can I use different vegetables?
Definitely! Bok choy, Chinese broccoli, or tender greens like chard or kale all work beautifully. Use what’s fresh and appealing to you—part of the joy of Sichuan Boiled Beef is how flexible and seasonal it can be.
Final Thoughts
If you’re searching for a hearty, unforgettable meal that truly captures the magic of Sichuan cuisine, you owe it to yourself to try this Sichuan Boiled Beef. It’s bold, it’s vibrant, and with each bite, you’ll discover why this dish has so many loyal fans. Gather your ingredients, invite friends to join, and treat yourself to a culinary adventure at home—you won’t regret it!
Print
Sichuan Boiled Beef Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Sichuan Boiled Beef is a classic and fiery Chinese dish that combines tender slices of beef with a spicy and numbing broth, creating a flavor-packed meal that is perfect served over steamed rice.
Ingredients
Beef:
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For the broth:
- 3 tablespoons Sichuan chili bean paste (Doubanjiang)
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 cups low-sodium chicken or beef broth
- 2 teaspoons soy sauce
- 1 teaspoon sugar
For the vegetables:
- 2 cups napa cabbage or spinach, roughly chopped
- ½ cup bean sprouts (optional)
For the topping:
- 2 tablespoons dried chili flakes
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons hot oil
- 1 scallion, sliced thinly
Instructions
- Marinate the beef: In a bowl, marinate the sliced beef with Shaoxing wine, soy sauce, and cornstarch. Set aside for 15–20 minutes.
- Prepare the broth: Heat vegetable oil in a wok or deep pan, add Sichuan chili bean paste, garlic, and ginger. Pour in broth, soy sauce, and sugar. Simmer.
- Cook the vegetables: Add vegetables to the broth and cook until tender. Transfer to a serving bowl.
- Cook the beef: Add marinated beef slices to the broth, cooking until opaque. Layer beef over vegetables.
- Prepare the topping: Bloom chili flakes and Sichuan peppercorns in hot oil. Drizzle over beef. Garnish with scallions.
Notes
- For authentic flavor, use a good-quality Doubanjiang and don’t skip the Sichuan peppercorns—they add the signature numbing heat.
- Adjust chili levels to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese (Sichuan)
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
