Shui Zhu Beef – Sichuan Boiled Beef

A traditional, intensely aromatic Sichuan boiled beef dish, perfect for chilly winter nights

Today’s recipe, Sichuan boiled beef (Shui Zhu Niu Rou/水煮牛肉), is another must-try marvel straight from the Chinese province of Sichuan. This dish is a flavour explosion that will win over your palate. I promise, it is truly astonishing. And while you’re at it, be sure to try my Mapo Tofu recipe

What does Sichuan boiled beef taste like?

So, what does Sichuan boiled beef taste like? The Chinese name, “Shui Zhu Niu Rou – 水煮牛肉”, literally means “beef boiled in water”. That might sound bland, especially to a deep-fry devotee like me, but do not be fooled; this dish is intensely flavourful.

As with most Sichuan dishes, I cut the dried chilli count to one-fifth of the traditional amount. If you crave extra heat, toss in a full handful instead of the mere 2 chillies. Sorry, I am a lightweight.

For a noodle twist, I used this recipe to make ultra-creamy spicy udon

The steps for cooking Shui Zhu beef

This recipe involves several steps; none are particularly difficult, but each is essential to the flavour explosion that defines this dish, so I have included a few explanations

1. Marinate the beef

This step saturates the beef with flavour and aroma, and the marinade acts as a tenderiser, leaving the meat soft and juicy.

2. Prepare the spicy topping

The aim here is to build a spice mix that adds a sharp, aromatic kick. You will use this topping later to amplify the flavour of both the beef and the broth.

3. Stir-fry the vegetables

Lightly sear the vegetables so they stay crisp. They will form the base of the dish and soak up the flavours of the broth and beef.

4. Make the broth

The heart of the dish is this flavour-packed broth. It cooks the beef and bathes the vegetables, creating a harmony of tastes and textures.

5. Cook the beef

The marinated beef is then poached in the broth. This method allows the meat to soak up the broth’s flavours while staying tender, helped by the light, velvety coating the marinade creates.

6. Finishing and topping

This final step brings everything together. Pouring hot oil creates a sizzle that releases the aromas of the spices and garlic, while the coriander adds a fresh pop of colour.

The main ingredients of Sichuan boiled beef

• Beef : The star of the dish, providing protein and flavour. Use a well-marbled cut that cooks quickly (rib-eye, sirloin, …)
• Shaoxing wine : Adds aroma and complexity to the marinade.
• Dark soy sauce : Adds depth and a rich colour to the meat.
• Cornstarch : Acts as a thickener and tenderises the meat.
• Sesame oil : Adds a toasted, aromatic note to the marinade.
• Egg : Binds the marinade and further tenderises the meat.
• Cooking oil : Used for stir-frying and cooking the various components of the dish.
• Dried chillies : Provide heat for the spicy topping.
• Sichuan peppercorns : Lend their signature tingling, numbing flavour.
• Soybean sprouts : Add crunch and a hint of sweetness.
• Sichuan broad-bean paste (Doubanjiang) : This fermented paste of soy beans, chillies, and salt is the soul of the dish, adding depth and complexity. It gives body to the broth and delivers the spicy, umami punch that defines Sichuan cuisine.
• Chilli powder : Adds additional heat to the broth. Korean gochugaru works well.
• Unsalted stock or water : Forms the liquid base of the broth. If you use only water, add a touch of MSG to compensate
• MSG (optional) : Enhances the overall flavour.
• Coriander : A garnish that adds freshness and colour.

I based this recipe on the version from Red House Spice, but adjusted the chilli level, the use of MSG, the vegetables, and the cooking times and temperatures at various stages.