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
Scale
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
