Description

Sichuan Boiled Beef is a traditional spicy Chinese dish featuring tender beef slices poached in a flavorful broth infused with Sichuan peppercorns, chili bean paste, garlic, and ginger. Served over a bed of fresh napa cabbage or bok choy and bean sprouts, this vibrant recipe balances heat and numbing spices, delivering an authentic taste of Sichuan cuisine that is both comforting and exhilarating.

Ingredients

Scale

Beef Marinade

1 pound beef sirloin or flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
Pinch of salt

Vegetables

4 cups napa cabbage or bok choy, chopped
1 cup bean sprouts

Sauce and Seasonings

3 tablespoons Sichuan chili bean paste (doubanjiang)
2 tablespoons garlic, minced
1 tablespoon ginger, minced
2 teaspoons Sichuan peppercorns
4 dried red chilies, broken into pieces
4 cups beef or chicken broth
2 tablespoons vegetable oil
1 teaspoon sugar
Salt to taste

Optional Garnish

Sliced green onions
Chili oil

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Instructions

Marinate the Beef: In a bowl, combine the thinly sliced beef with soy sauce, Shaoxing wine, cornstarch, and a pinch of salt. Mix thoroughly to coat and let it marinate for 20 to 30 minutes to enhance tenderness and flavor.
Prepare Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large pot over medium heat. Add Sichuan peppercorns and dried red chilies and stir-fry briefly—about 30 seconds—until fragrant. Remove these aromatics from the pot and set aside for garnish later.
Sauté Sauce Base: In the same pot, add the remaining 1 tablespoon of vegetable oil. Add minced garlic, ginger, and Sichuan chili bean paste. Sauté this mixture for 1 to 2 minutes, allowing the flavors to meld and the aroma to intensify.
Cook the Broth and Vegetables: Pour in the beef or chicken broth and bring to a boil. Stir in the sugar and adjust salt to taste. Add the chopped napa cabbage or bok choy and bean sprouts. Cook the vegetables for 2 to 3 minutes until just tender but still crisp. Transfer the cooked vegetables to a large serving bowl.
Poach the Beef: Return the broth to a gentle boil and add the marinated beef slices. Poach gently for 2 to 3 minutes until the beef is just cooked through and tender without overcooking.
Assemble and Garnish: Pour the hot beef and broth over the bed of vegetables in the serving bowl. Garnish with the reserved Sichuan peppercorns and dried chilies, sliced green onions, and a drizzle of chili oil if desired for extra heat and color.

Notes

Thinly slicing the beef against the grain is essential for quick cooking and tenderness.
Adjust the heat level by varying the amount of doubanjiang and dried chilies according to your preference.
Use freshly ground Sichuan peppercorns for the best aromatic impact.
Serve immediately to enjoy the beef tender and the broth hot.