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boeuf bouilli du sichuan dans un bol blanc

Shui Zhu Beef - Sichuan Boiled Beef

A highly fragrant recipe for Shui Zhu Beef, also known as Sichuan Boiled Beef
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5/5 (9)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main course
Cuisine: Chinese
Servings: 2 personnes
Calories: 355kcal
Author: Marc Winer

Equipment

Ingredients

For the beef

  • 300 g beef
  • 1 pinch salt
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon dark soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 egg

For the spicy topping

  • 1 teaspoon oil
  • 2 deseeded dried chilies
  • 1 tablespoon Sichuan peppercorns

For the vegetables

  • 1 handful bean sprouts

For the broth

  • 2 tablespoons oil
  • 6 slices of ginger
  • 3 cloves garlic sliced
  • 2 tablespoons Sichuan chili bean paste
  • 1 teaspoon chili powder
  • 500 ml unsalted broth or water
  • 1 teaspoon MSG optional
  • 2 stalks sliced scallions white parts separated from the green

For the final topping

  • 2 tablespoons oil
  • 2 cloves minced garlic
  • cilantro chopped
US Customary - Metric

Procédé

Marinate the beef

  • Cut the beef into thin slices
  • Add the marinade ingredients (except the sesame oil)
  • Mix with your hands until the liquid is absorbed
  • Add sesame oil and mix well

Stir-fry the spicy topping

  • Add oil, dried chilies and Sichuan peppercorns to a wok
    poivre sichuan et piment dans wok
  • Stir-fry over low heat until fragrant
  • Transfer to a cutting board, mince finely and set aside with the minced garlic
    poivre du sichuan et piment grillés émincés par un couteau

Stir-fry the vegetables

  • Place the bean sprouts in the same wok
    Pousses de soja dans le wok
  • Stir-fry with the remaining oil over medium heat until they wilt slightly
  • Transfer to the serving bowl and set aside

Prepare the broth

  • Pour oil into the wok
  • Add ginger, the white parts of the scallion, and garlic; stir-fry 2 min
    ail gingembre et jeunes oignons dans le wok
  • Add Sichuan chili bean paste and chili powder; stir-fry 2 min
    pâte de haricots du sichuan rajoutée dans le wok
  • Stir-fry over low heat until fragrant (2-3 minutes)
  • Add the broth or water and bring to a boil over high heat for two minutes
    Bouillon pour boeuf bouilli

Cook the beef

  • Reduce to medium heat
  • Add the marinated beef, one piece at a time
    morceau de viande tenu par des baguettes au-dessus d'un bouillon du Sichuan rouge
  • Simmer until almost fully cooked
    viande dans le bouillon du sichuan
  • Pour the beef and broth over the vegetables

Sizzle and garnish

  • Place the minced garlic and chopped spicy topping over the beef
    toppings sur le bouillon du sichuan
  • Heat the oil in the wok until it smokes
  • Pour it over the garlic and spices
  • Garnish with cilantro and the green parts of the scallions and serve immediately with white rice

Notes

For the cut of meat, choose something quick-cooking such as rib-eye or sirloin steak

Nutrition

Calories: 355kcal | Féculents: 2g | Protein: 33g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Graisses trans: 0.01g | Cholesterol: 173mg | Sodium: 332mg | Potassium: 447mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 3mg
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