{"id":33064,"title":"Shui Zhu Beef – Sichuan Boiled Beef","modified":"2025-06-12T09:35:48+02:00","plain":"A traditional, intensely aromatic Sichuan boiled beef dish, perfect for chilly winter nights\n\n\n\nToday's recipe, Sichuan boiled beef (Shui Zhu Niu Rou\/\u6c34\u716e\u725b\u8089), 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\n\n\n\n\n\n\n\nWhat does Sichuan boiled beef taste like?\n\n\n\nSo, what does Sichuan boiled beef taste like? The Chinese name, \"Shui Zhu Niu Rou - \u6c34\u716e\u725b\u8089\", 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.\n\n\n\nAs 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.\n\n\n\nFancy a stir-fry? Try my Sichuan beef\n\n\n\nFor a noodle twist, I used this recipe to make ultra-creamy spicy udon\n\n\n\nThe steps for cooking Shui Zhu beef\n\n\n\nThis 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\n\n\n\n1. Marinate the beef\n\n\n\nThis step saturates the beef with flavour and aroma, and the marinade acts as a tenderiser, leaving the meat soft and juicy.\n\n\n\nSlice the beef into thin strips. Freeze it for 20 minutes so it becomes firmer and easier to cut\n\n\n\n2. Prepare the spicy topping\n\n\n\nThe 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.\n\n\n\n3. Stir-fry the vegetables\n\n\n\nLightly 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.\n\n\n\nBean sprouts in a wok\n\n\n\n4. Make the broth\n\n\n\nThe heart of the dish is this flavour-packed broth. It cooks the beef and bathes the vegetables, creating a harmony of tastes and textures.\n\n\n\nThe broth is intensely aromatic yet quick to prepare!\n\n\n\n5. Cook the beef\n\n\n\nThe 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.\n\n\n\n\n\n\n\n6. Finishing and topping\n\n\n\nThis 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.\n\n\n\nThe main ingredients of Sichuan boiled beef\n\n\n\n\nBeef : The star of the dish, providing protein and flavour. Use a well-marbled cut that cooks quickly (rib-eye, sirloin, ...)\n\n\n\nShaoxing wine : Adds aroma and complexity to the marinade.\n\n\n\nDark soy sauce : Adds depth and a rich colour to the meat.\n\n\n\nCornstarch : Acts as a thickener and tenderises the meat.\n\n\n\nSesame oil : Adds a toasted, aromatic note to the marinade.\n\n\n\nEgg : Binds the marinade and further tenderises the meat.\n\n\n\nCooking oil : Used for stir-frying and cooking the various components of the dish.\n\n\n\nDried chillies : Provide heat for the spicy topping.\n\n\n\nSichuan peppercorns : Lend their signature tingling, numbing flavour.\n\n\n\nSoybean sprouts : Add crunch and a hint of sweetness.\n\n\n\nSichuan 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.\n\n\n\nChilli powder : Adds additional heat to the broth. Korean gochugaru works well.\n\n\n\nUnsalted stock or water : Forms the liquid base of the broth. If you use only water, add a touch of MSG to compensate\n\n\n\nMSG (optional) : Enhances the overall flavour.\n\n\n\nCoriander : A garnish that adds freshness and colour.\n\n\n\n\n\n\n\tShui Zhu Beef - Sichuan Boiled Beef\n\t\t\n\t\tA highly fragrant recipe for Shui Zhu Beef, also known as Sichuan Boiled Beef\t\n\t\n\t\tWok\t\n\t\n\t\tFor the beef300 g beef1 pinch salt1 teaspoon Shaoxing wine1 teaspoon dark soy sauce1 tablespoon cornstarch2 tablespoons water1 teaspoon sesame oil1 eggFor the spicy topping1 teaspoon oil2 deseeded dried chilies1 tablespoon Sichuan peppercornsFor the vegetables1 handful bean sproutsFor the broth2 tablespoons oil6 slices of ginger3 cloves garlic (sliced)2 tablespoons Sichuan chili bean paste1 teaspoon chili powder500 ml unsalted broth or water1 teaspoon MSG (optional)2 stalks sliced scallions (white parts separated from the green)For the final topping2 tablespoons oil2 cloves minced garliccilantro (chopped)\t\n\t\n\t\tMarinate the beefCut the beef into thin slicesAdd the marinade ingredients (except the sesame oil)Mix with your hands until the liquid is absorbedAdd sesame oil and mix wellStir-fry the spicy toppingAdd oil, dried chilies and Sichuan peppercorns to a wokStir-fry over low heat until fragrantTransfer to a cutting board, mince finely and set aside with the minced garlicStir-fry the vegetablesPlace the bean sprouts in the same wok Stir-fry with the remaining oil over medium heat until they wilt slightlyTransfer to the serving bowl and set asidePrepare the brothPour oil into the wokAdd ginger, the white parts of the scallion, and garlic; stir-fry 2 minAdd Sichuan chili bean paste and chili powder; stir-fry 2 minStir-fry over low heat until fragrant (2-3 minutes)Add the broth or water and bring to a boil over high heat for two minutesCook the beefReduce to medium heatAdd the marinated beef, one piece at a timeSimmer until almost fully cookedPour the beef and broth over the vegetablesSizzle and garnishPlace the minced garlic and chopped spicy topping over the beefHeat the oil in the wok until it smokesPour it over the garlic and spicesGarnish with cilantro and the green parts of the scallions and serve immediately with white rice\t\n\t\n\t\tFor the cut of meat, choose something quick-cooking such as rib-eye or sirloin steak\n\t\n\t\n\t\tMain courseChineseboeuf bouilli, Boeuf du sichuan, cuisine du sichuan\t\n\n\n\n\n\nI 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.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33064"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33064\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23721"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}