Sichuan boiled beef (Shui Zhu Niu Rou, 水煮牛肉)

Method18 steps · about 25 min

1. 1

   Step 1: Slice the raw beef (300 g) against the grain, about 2 mm thick.

   Uses 300 g raw beef, thinly sliced against the grain

   
2. 2

   Step 2: Put the beef slices in a mixing bowl. Add the pinch of salt, Shaoxing wine, dark soy sauce (1 tsp), egg (1), cornstarch (1 tablespoon) and 2 tbsp marinade water.

   Uses Thin raw beef slices · 1 pinch salt · 1 teaspoon Shaoxing rice wine · 1 tsp dark soy sauce for the beef · 1 egg · 1 tablespoon cornstarch · 2 tbsp water for beef marinade

   
3. 3

   Step 3: Rub and mix the beef and seasonings until the liquid is absorbed.

   Uses Beef with egg and marinade seasonings

4. 4

   Step 4: Stir in the 1 tsp sesame oil. Keep the beef refrigerated while preparing the topping, vegetables and broth; remove it when the broth is ready for cooking.

   Uses Beef with absorbed marinade · 1 teaspoon sesame oil

5. 5

   Step 5: Put the separate 1 tsp spice-frying oil, deseeded dried chillies and Sichuan peppercorns (1 tbsp) in the wok.

   Uses 1 tsp neutral cooking oil for spices · 1 handful dried chillies, seeds removed · 1 tbsp Sichuan peppercorns

6. 6

   Step 6: Fry over low heat until fragrant, watching closely so the chillies and peppercorns do not burn.

   Uses Chillies and peppercorns with spice-frying oil

7. 7

   Step 7: Lift the fried chillies and peppercorns onto a chopping board, leaving the oil in the wok. Chop the spices small and set them aside for the topping.

   Uses Fragrant fried spices and retained oil

   
8. 8

   Step 8: Rinse and drain the lettuce and bean sprouts, then coarsely chop the lettuce. Put both vegetables into the same wok with the oil left from frying the spices.

   Uses ½ head romaine lettuce, coarsely chopped · 1 handful bean sprouts · Water for rinsing the lettuce and bean sprouts · Oil remaining after lifting the fried spices

   
9. 9

   Step 9: Stir-fry over medium heat until the lettuce wilts and the bean sprouts are thoroughly cooked and hot throughout.

   Uses Lettuce and bean sprouts in retained spice oil

10. 10

    Step 10: Transfer the cooked vegetables to a large heatproof serving bowl and set aside.

    Uses Cooked lettuce and bean sprouts

11. 11

    Step 11: Pour the separate 2 tbsp broth oil into the wok. Add the ginger (6 slices) slices, sliced broth garlic (3 cloves), doubanjiang and chilli powder (1 tsp). Fry over low heat until fragrant without scorching the seasonings.

    Uses 2 tbsp neutral cooking oil for broth · 6 slices ginger · 3 cloves garlic, sliced, for broth · 2 tbsp Sichuan chilli bean paste (doubanjiang) · 1 tsp chilli powder, or to taste

12. 12

    Step 12: Pour in the 500 ml broth water. Raise the heat and bring it to a full boil.

    Uses Fried broth seasonings · 500 ml water for broth

    
13. 13

    Step 13: Reduce the heat to medium. Take the marinated beef from the refrigerator and add the slices one at a time, keeping them separate.

    Uses Boiling seasoned broth · Cold marinated beef with sesame oil

14. 14

    Step 14: Simmer gently until the beef and its egg coating are cooked through, the beef has no raw pink centre and the coated mixture reaches 71°C / 160°F. Avoid a violent boil and stop cooking promptly once done.

    Uses Beef slices cooking in seasoned broth

15. 15

    Step 15: Pour the cooked beef and hot broth over the vegetables in the serving bowl.

    Uses Cooked beef and hot broth · Cooked vegetables in serving bowl

16. 16

    Step 16: Scatter the separate 1 tbsp minced garnish garlic and all the reserved chopped fried spices over the beef.

    Uses Beef and broth over cooked vegetables · 1 tbsp minced garlic for garnish · Reserved chopped fried chillies and peppercorns

17. 17

    Step 17: Clean and thoroughly dry the wok. Heat the separate 2 tbsp finishing oil until just smoking, then carefully pour it over the garlic and chopped spices so they sizzle.

    Uses Beef bowl topped with garlic and fried spices · 2 tbsp neutral cooking oil for finishing

    
18. 18

    Step 18: Garnish with chopped coriander and serve immediately. This dish makes three portions; offer cooked plain rice alongside if desired.

    Uses Sizzling finished beef and vegetable bowl · coriander, chopped · Cooked plain rice, to serve alongside if desired