Chef's Style Sichuan Boiled Beef

Chef's Style Sichuan Boiled Beef is a colorful and flavorful Sichuan dish, featuring tender beef and a variety of accompaniments immersed in a spicy broth that makes your mouth water. Each bite offers a perfect blend of savory and spicy flavors, creating a delightful experience that’s ideal for family gatherings.

Adjusting Quantities

This recipe is designed for a large pot serving 20 people. When making it at home, adjust the quantities of ingredients and seasonings based on the number of diners.

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POSTED:10/10/2024
Level:Medium
Yield:20 servings
Total:1 hr 40 min
(includes chilling time)
Active:1 hr 0 min

For kitchen novices, here are detailed tips and techniques to ensure every step of making Sichuan Boiled Beef goes smoothly:


1.Ingredient Selection and Substitutes

Beef: 

Choose fresh cuts of lean meat (such as sirloin or chuck). Slice against the grain to maintain tenderness. If fresh beef is unavailable, frozen beef can be used; just make sure to thaw it in advance.

Sichuan sweet potato starch noodles: 

This special type of noodle absorbs the broth well and has a great texture. If you can’t find it, Italian wide pasta or rice noodles can serve as alternatives—opt for a type with a chewy texture.

Pickled Peppers and Ginger: 

These ingredients, common in Asian grocery stores, add unique flavor and depth. If unavailable, fresh chili peppers and ginger can be used, although the flavor will differ slightly.

Tofu skin: 

You can substitute the pressed tofu with other firmer tofu types to maintain its shape during cooking.

Other Vegetables: 

Adjust the seasonal vegetables like enoki mushrooms and lettuce leaves as needed. You can use seasonal options such as spinach or bok choy.


2.Cooking Tools

Knife: 

A sharp chef’s knife will help you cut beef and vegetables evenly.

Cutting Board: 

Both wooden and plastic boards work well; just ensure they are clean.

Large Pot: 

Use a stainless steel or cast-iron pot for making the broth and blanching vegetables, as these materials withstand high heat.

Colander: 

Useful for draining blanched ingredients, choose one made from stainless steel or heat-resistant plastic for easy cleaning.

Wok: 

A non-stick or cast-iron skillet is ideal for frying aromatic ingredients; control the heat carefully.


3.Cooking Tips

Blanching Technique: 

Strictly control the blanching time for each vegetable. Overcooking will make them lose their crispness, while undercooking may leave them raw. Use a timer for accuracy.

Broth Preparation: 

When frying Sichuan peppercorns and dried chilies, keep the oil temperature moderate to avoid burning them. Heat over medium until fragrant. Gradually add salt and chili powder to taste, adjusting as needed for a rich broth.

Cooking Beef: 

After adding marinated beef to the broth, stir quickly to avoid overcooking. Once the beef changes color, remove it to maintain tenderness.

Aromatic Frying: 

Control the heat to medium-low when frying garlic, pickled peppers, and ginger to prevent burning, which can make the dish bitter.

Presentation: 

Finally, sprinkle sliced pickled peppers and Sichuan pepper powder over the beef, drizzle with hot oil, and garnish with green onions for added color and flavor, making the dish even more enticing.

By mastering these techniques, you’ll easily create delicious water-boiled beef, delivering an unforgettable culinary experience for family and friends!


4.More Delicious Sichuan Recipes

If you enjoyed this tasty Sichuan Boiled Beef recipe, you won’t want to miss these other popular Sichuan dishes. Each one is delicious and perfect for your next gathering!

Mapo Tofu: A classic dish featuring silken tofu in a spicy sauce. 

Spicy Chicken (La Zi Ji): Crispy chicken tossed with dried chilies for a fiery kick. 

Suan La Fen (Hot and Sour Noodle Soup): A flavorful noodle soup that balances heat and tang. 


These dishes are sure to impress your guests and elevate your dining experience!

INGREDIENTS

MAIN INGREDIENTS

  • 9 lbs Beef: sliced thinly

ACCESSORIES

  • 5 lbs Sichuan sweet potato starch noodles: soaked and drained
  • 3 lbs Tofu skin: cut into strips
  • 3 lbs Soybean sprouts: rinsed
  • 3 lbs Enoki mushrooms: trimmed
  • 5 lbs Lettuce leaves: rinsed and torn into pieces
  • 1 lb Beef tripe: sliced
  • 1/2 cup Pickled chili peppers: chopped
  • 1/4 cup Pickled ginger: chopped
  • 1/2 lb Garlic greens: cut into sections
  • 15 cloves Garlic: minced
  • 6 Green onions: sliced

SEASONINGS

  • 6 tablespoons Cooking wine
  • 9 tablespoons Light soy sauce
  • 3 tablespoons Salt
  • 3 teaspoons White pepper
  • 6 tablespoons Oil (for broth) + 4 tablespoons Oil (for sautéing) + 4 tablespoons Oil (for beef)
  • 2 tablespoons Szechuan peppercorns
  • 1/4 lb Dried chili peppers
  • 4 blocks Hot pot base
  • 15 cups Water
  • 15 cups Broth
  • Chili powder: to taste
  • 1/2 cup Red oil (for flavor and color)

DIRECTIONS

STEP 1

Prepare the Beef:

Slice 9 lbs of beef thinly and place it in a large bowl. Add 6 tablespoons of cooking wine, 9 tablespoons of light soy sauce, 3 tablespoons of salt, and 3 teaspoons of white pepper. Mix well and marinate for about 1 hour.

Tip:

Adjust the salt and pepper to taste while marinating the beef.

Prepare the Beef

STEP 2

Prepare Other Ingredients:

While marinating:

Soak 5 lbs of Sichuan sweet potato starch noodles and drain.

Cut 3 lbs of tofu skin into strips; rinse 3 lbs of soybean sprouts; trim 3 lbs of enoki mushrooms; rinse 5 lbs of lettuce leaves and tear into pieces; slice 1 lb of beef tripe.

Chop 1/2 cup of pickled chili peppers and 1/4 cup of pickled ginger; cut 1/2 lb of garlic greens into sections; mince 15 cloves of garlic; slice 6 green onions.

Tip:

Keep an eye on the soaking time for Sichuan sweet potato starch noodles to prevent them from becoming too soft.

noodles,tofu,enoki mushrooms,chili peppers

STEP 3

Make the Broth:

In a pot, heat 6 tablespoons of oil over medium-high heat. Add 2 tablespoons of Szechuan peppercorns and 1/4 lb of dried chili peppers and sauté until fragrant. Add 4 blocks of hot pot base and stir until melted. Pour in 15 cups of water, add 1 tablespoon of salt, and bring to a boil. Remove the peppercorns and chili peppers, keeping the broth.

Make the Broth

STEP 4

Blanch the Ingredients:

Blanch the following ingredients separately:

Sichuan sweet potato starch noodles: 3-4 minutes, then remove and set aside.

Tofu skin: 2 minutes, then remove and set aside.

Soybean sprouts: 2 minutes, then remove and set aside.

Garlic greens: 1 minute, then remove and set aside.

Enoki mushrooms: 2 minutes, then remove and set aside.

Lettuce leaves: 1 minute, then remove and set aside.

noodles,Tofu skin,Soybean sprouts,Garlic greens..

STEP 5

Season the Broth:

Add salt and chili powder to taste in the broth, then stir in 1/2 cup of chili oil with sichuan spices. Pour over the blanched vegetables.

salt and chili powder

STEP 6

Sauté Aromatics:

In the pot, heat 4 tablespoons of oil and add minced garlic, pickled chili peppers, and pickled ginger. Sauté until fragrant, then pour in the broth and bring to a boil. Set aside.

Tip:

Be careful not to burn the garlic and chili while sautéing.

Sauté Aromatics

STEP 7

Cook the Beef:

In the pot, heat 4 tablespoons of oil, then add pickled chili peppers, pickled ginger, and doubanjiang (spicy bean paste). Sauté until the oil turns red, then add the prepared broth and bring to a boil. Add the marinated beef and stir quickly until it changes color.

Cook the Beef

STEP 8

Add the Beef Tripe:

Add the beef tripe and gently stir, then remove and plate.

Add the Beef Tripe

STEP 9

Serve:

Sprinkle sliced chili peppers and Szechuan pepper powder over the beef, garnish with green onions, and drizzle with hot oil.

Sprinkle sliced chili peppers and Szechuan pepper

STEP 10

Plate for 3 Servings:

For each serving, take:

About 2/3 lb Sichuan sweet potato starch noodles

1/2 lb Tofu skin

A little Garlic greens

1/2 lb Soybean sprouts

1/2 lb Enoki mushrooms

2-3 pieces Lettuce leaves

1.5 lbs Beef

1/6 lb Beef tripe

Arrange in a bowl, pour over the broth, and garnish with green onions.

Sichuan Boiled Beef

FAQ:

1.What is Szechuan beef made of?

Szechuan beef is typically made of thinly sliced beef, garlic, ginger, and Szechuan peppercorns, cooked in a spicy sauce that includes soy sauce, chili paste, and sesame oil. Vegetables like bell peppers and onions may also be added for extra flavor and texture.

2.What is shui zhu beef?

Shui zhu beef, or boiled beef, is a popular Chinese dish that features thinly sliced beef cooked quickly in a spicy, flavorful broth. It often includes ingredients like chili oil, garlic, ginger, and various vegetables. The dish is known for its tender beef and bold, spicy flavors, typically topped with a generous drizzle of hot oil for added heat.

3.Is boiled beef tender?

Yes, boiled beef is typically very tender, especially when thinly sliced and cooked quickly. The quick cooking method helps to keep the beef moist and prevents it from becoming tough. Using a marinade beforehand can also enhance tenderness and flavor.

4.How many calories are in shui zhu beef?

The calorie content in shui zhu beef can vary based on the ingredients and preparation method, but a typical serving (about 200-250 grams) may contain around 400-600 calories. Factors like the amount of oil used in the dish and the specific ingredients can influence the total calorie count. For a more accurate estimate, it's best to refer to the specific recipe you're using.

Recipe analyzer

  • Recipes: Chef's Style Sichuan Boiled Beef
  • Main Ingredients:10
  • Servings per recipe:1
  • Servings size:11.2 kg
Nutritional Summary of Recipe
Amount per 11205 g= 1 serving(s)
  • Energy (calories):23127 kcal
    1059%
  • Protein:1309.35 g
    2398%
  • Fat:1503 g Why gray?
    3097%
  • Carbohydrates:1462.22 g
    595%
Calorie breakdown
  • Protein: 20%
    4616 kcal
  • Fat: 57%
    13285 kcal
  • Carbohydrates: 23%
    5225 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
3:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

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