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.

INGREDIENTS
- 9 lbs Beef: sliced thinly
DIRECTIONS
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 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.
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.
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.
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.
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.
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.
Add the Beef Tripe:
Add the beef tripe and gently stir, then remove and plate.
Serve:
Sprinkle sliced chili peppers and Szechuan pepper powder over the beef, garnish with green onions, and drizzle with hot oil.
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.