Sichuan boiled beef (水煮牛肉) features the most tender slices of beef and crispy vegetables in a spicy and tingly sauce that is signature of the Sichuan province. Aside from being absolutely delicious, this Chinese dish is beautiful and wonderful for impressing guests with. It is layered with a base of stir fried vegetables, followed by succulent beef and spicy broth, topped with spices, garlic, and cilantro made aromatic with a sizzle of hot oil. The results are mouth watering.
Shuǐ zhǔ (水煮) translates to 'water boiling' and niú ròu (牛肉) means 'beef'. This doesn't infer that the beef is boiled in water. Rather, that it is cooked in broth after being given a 'velvet' coating that serves to protect the beef from the hot broth while keeping the juices locked inside.
The 'velveting' technique involves soaking the thinly sliced beef in a marinade of water, cornstarch, egg white, and salt; as well soy sauce and white pepper for added flavouring. The marinade envelopes the beef in a thin coating that protects it from heat, transforming into a lush and silky coating with incredibly tender meat inside.
You may be familiar with another one of Sichuan's famous dishes, 麻婆豆腐. Since these dishes share some ingredients, if you make one I recommend that you try making the other since you will already have some of the things you will need on hand. Plus they're both delicious!
材料
- 牛肉 - I used beef tenderloin, though a more inexpensive cut of steak can be used. A tender steak with minimal fat is preferable for this dish. Avoid tough cuts that are meant for stewing.
- 水
- コーンスターチ - We will use the blend of water, cornstarch, egg white, and salt to marinate the beef in a technique known as 'velveting.' When the beef is blanched in the wok, the thin coating of marinade will set and protect the beef from the hot broth, while becoming luxurious and silky in texture.
- 濃い醤油 - A sweeter and darker soy sauce than the regular variety.
- Egg white - An alkaline ingredient that changes the pH of the beef before cooking.
- 塩
- 白胡椒 - This ingredient is popular in China, though it originated in French cuisine. White pepper is from the same plant as black pepper, but harvested later from fully ripened berries, fermented, and outer shell removed. The result is slightly milder.
- Peanut oil - You could use vegetable oil instead, but I love the taste of peanut oil in this dish.
- Oyster mushrooms
- Soybean sprouts
- 生のしょうが
- ワケギ
- 四川花椒粉 - (Huājiāo fěn / 花椒粉) 四川料理の定番で、山椒の実を乾燥させたものです。舌にピリッとした痺れるような刺激を与える効果があります。味は少し苦く、松の木のような香りとレモンのような柑橘系の香りがあります。花椒自体に辛味はありませんが、ピリッとした刺激が風味を引き立てるので、唐辛子と組み合わせて痺れるような辛さ (麻辣) を出すのに使われます。加える量はお好みで調整してください。
- 四川花椒 - (Huājiāo / 花椒) The whole version of the powder. The quality of the peppercorns is important in this dish. Look for bright peppercorns with open husks revealing few black seeds left inside. The aroma should be potent; and chewing one should give you a strong numbing sensation for several minutes with no excess bitterness. Red or green varieties are both acceptable.
- ニンニク片
- 豆板醤 (Dòubàn jiàng/豆瓣醬) うま味、塩味、辛味の強い四川の唐辛子味噌。四川料理では一般的な食材で、お料理に素晴らしい香ばしさを加える発酵豆で作るスパイシーなペーストです。メーカーによって塩分や辛みが大きく異なるので、使用する量は調整が必要な場合があります。できれば、ピーシェン豆板醤 (Píxiàn dòubàn / 郫县豆瓣) をお求めください。ピーシェンは四川にある地方で、最高の 豆板醤の産地として有名です。調理前に軽く刻む必要があるかもしれません。
- チキンスープ - I used a low-sodium chicken stock.
- 白砂糖 - This is added to balance the saltiness and spiciness of the dish.
- パクチー
- Chilli flakes
それぞれの分量については下のレシピカードをご確認ください。
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代用
The following are appropriate substitutions that you can use in this Sichuan boiled beef recipe:
- Beef tenderloin: substitute with another tender steak cut with minimal fat.
- Dark soy sauce: substitute with regular soy sauce.
- White pepper: substitute with black pepper.
- Peanut oil: substitute with vegetable or canola oil.
- Oyster mushrooms: substitute with enoki mushrooms.
- Chicken stock: substitute with beef stock (not water).
バリエーション
- Spice level - I would consider this Sichuan boiled beef recipe to be mild to medium spicy, depending on your spice tolerance. To make this dish spicier, add more doubanjiang and chilli flakes. You can also reduce them to make it less spicy, but you shouldn't eliminate them completely or this dish won't taste right.
- Tingle - The Sichuan peppercorns and peppercorn powder can be adjusted to change the amount of tingle in the dish. However, be aware that adding more will increase the bitter flavour in the dish as well, so add more sparingly.
- Dried chilies - Some like to use dried chilies in this dish. If you choose to add these, before you begin stir frying the vegetables, stir fry a small handful in oil over low heat just until aromatic. Roughly chop then set aside until you add them along with the sizzle topping ingredients. Choose a variety that suits your spice preference, but not so spicy that it drowns out the other flavours of this dish.
- 野菜類 - You can add different kinds of crispy vegetables if you like, but they should always be stir fried at the beginning. Napa cabbage, romaine lettuce, celery, and leeks are popular options.
作り方
Velveting
Cut the beef into thin slices about 2mm in width, making sure to cut against the grain. Thicker or thinner slices will result in beef that is not as tender.
In a medium bowl, stir together the marinade ingredients: water, cornstarch, egg white, salt, soy sauce, and white pepper.
Add in the thinly sliced beef and mix together by hand until thoroughly coated. Set aside for now.
野菜類
Heat a wok over high heat. Add 1 tablespoon of peanut oil. When the oil just begins to smoke, toss in the bean sprouts and stir fry for about 2 minutes. Add in the sliced oyster mushrooms and continue stir frying until the mushrooms have softened.
Remove the wok from the heat. Transfer the bean sprouts and mushrooms into a large, somewhat deep serving dish and spread along the bottom. Clean the wok before you continue.
Broth
Heat ¼ cup (60ml) peanut oil in the 中華鍋 over medium heat. Add in the ginger slices and cook until they turn a light brown colour. Then, add in the scallions and Sichuan peppercorns. Stir fry for a couple minutes, being very careful not to burn them.
Add in the garlic and stir fry for about 20 seconds, then add in the doubanjiang. Continue stir frying for about 4 minutes until you get a bright red colour (the heat should be at medium in order to achieve this red colour).
Mix in the chicken stock and sugar. Turn the heat up to high and continue to stir as you bring to a boil.
As soon as the broth begins to boil, turn down the heat to low and immediately add in the marinated beef. Gently stir and separate the pieces of beef. Cook at a simmer briefly, just until the outside of the beef has browned or become opaque. It's ok for the inside of the beef to be still pink as this will result in more tender meat.
Remove the wok from the heat and transfer the beef and broth on top of the vegetable layer in the serving dish.
Sizzle Topping
Top the beef with chilli flakes, garlic, cilantro, and scallion greens. In a small saucepan, heat 2 tablespoons of peanut oil over high heat until it begins to shimmer. In a thin, steady stream, drizzle this hot oil over the fresh toppings, giving a nice sizzle. Sprinkle with Sichuan peppercorn powder to finish the dish.
Serve Sichuan boiled beef in its layered form, then mix everything together right before eating and enjoy with lots of white rice.
キッチングッズ
- 中華鍋 - To get the best results, you should use a wok to make this dish. I used this stainless steel wok that I seasoned to prevent sticking.
- Small sauce pan
- Serving dish - You will need a large serving dish with at least some depth to it.
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保存
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
美味しく作るコツ
- Have all of your prep completed before you start cooking. Stir frying moves quite quickly.
- The main highlight of this dish is the extremely tender beef. To help ensure that you achieve this, make sure that when you slice the beef you are cutting against the grain. A sharp knife really makes this easier. If you still struggle to cut the fresh beef, you could partially freeze the meat about halfway to make it a bit firmer for cutting.
- Save any leftover sauce and enjoy with noodles the next day.
FAQ
Sichuan boiled beef contains tender beef and stir fried, crispy vegetables in a delicious Sichuan sauce that is spicy, pungent, aromatic, and tingly. It is seasoned with Sichuan peppercorns, garlic, ginger, and a spicy, fermented bean paste.
📖 レシピ
Sichuan Boiled Beef (Shui Zhu Niu Rou)
- 準備: 10分
- 調理: 20分
- 合計時間: 30分
- 分量: 3 人前 1x
- 分類: メインディッシュ
- 国: 中国
説明
Sichuan boiled beef features incredibly tender, velvety beef and stir fried vegetables in a spicy and tingly, signature-style Sichuan broth.
材料
マリネ液:
300㌘ beef (tenderloin or another tender cut with minimal fat)
2 大さじ 水
1 大さじ コーンスターチ
２ 小さじ dark soy sauce (or regular)
1 egg white
塩ひとつまみ
pinch of ホワイトペッパー
Vegetables:
1 tablespoon peanut oil
200g oyster mushrooms, sliced
200g soybean sprouts - rinsed, drained, and trimmed
Broth:
¼ カップ (60ml) peanut oil
4 thin slices ginger
4 scallions, white parts only - cut into 1 cm pieces
1 ½ tablespoons 四川花椒
3 ニンニク片(みじん切り)
2 tablespoons 豆板醤 (Sichuan spicy bean paste)
1 ½ カップ (355ml) low-sodium chicken stock
1 小さじ 砂糖
Sizzle Topping:
1 tablespoon garlic, minced
1 tablespoon cilantro, chopped
２ 小さじ scallions, green parts only - chopped
1 小さじ chilli flakes
2 大さじ ピーナッツオイル
pinch of 四川花椒粉
付け合わせ：
white rice
作り方
Velveting:
Cut the beef into thin slices about 2mm in width, making sure to cut against the grain. Thicker or thinner slices will result in beef that is not as tender.
In a medium bowl, stir together the marinade ingredients: water, cornstarch, egg white, salt, soy sauce, and white pepper.
Add in the thinly sliced beef and mix together by hand until thoroughly coated. Set aside for now.
Vegetables:
Heat a wok over high heat. Add 1 tablespoon of peanut oil. When the oil just begins to smoke, toss in the bean sprouts and stir fry for about 2 minutes. Add in the sliced oyster mushrooms and continue stir frying until the mushrooms have softened.
Remove the wok from the heat. Transfer the bean sprouts and mushrooms into a large, somewhat deep serving dish and spread along the bottom. Clean the wok before you continue.
Broth:
Heat ¼ cup (60ml) peanut oil in the 中華鍋 over medium heat. Add in the ginger slices and cook until they turn a light brown colour. Then, add in the scallions and Sichuan peppercorns. Stir fry for a couple minutes, being very careful not to burn them.
Add in the garlic and stir fry for about 20 seconds, then add in the doubanjiang. Continue stir frying for about 4 minutes until you get a bright red colour (the heat should be at medium in order to achieve this red colour).
Mix in the chicken stock and sugar. Turn the heat up to high and continue to stir as you bring to a boil.
As soon as the broth begins to boil, turn down the heat to low and immediately add in the marinated beef. Gently stir and separate the pieces of beef. Cook at a simmer briefly, just until the outside of the beef has browned or become opaque. It's ok for the inside of the beef to be still pink as this will result in more tender meat.
Remove the wok from the heat and transfer the beef and broth on top of the vegetable layer in the serving dish.
Sizzle Topping:
Top the beef with chilli flakes, garlic, cilantro, and scallion greens. In a small saucepan, heat 2 tablespoons of peanut oil over high heat until it begins to shimmer. In a thin, steady stream, drizzle this hot oil over the fresh toppings, giving a nice sizzle. Sprinkle with Sichuan peppercorn powder to finish the dish.
Serve Sichuan boiled beef in its layered form, then mix everything together right before eating and enjoy with lots of white rice.
美味しく作るコツ
Add more doubanjiang and chilli flakes to make it spicier, or reduce if you prefer but don't eliminate entirely.
This recipe makes enough for 3 servings when served with rice. Store leftovers in an airtight container in the fridge for up to 3-4 days.
栄養素
- 1食あたり:
- カロリー: 581
- 糖質: 3.5 g
- 塩分: 1881.1 mg
- 脂質: 44.5 g
- 炭水化物: 21.7 g
- タンパク質: 36.5 g
- コレステロール: 64 mg
キーワード: Sichuan boiled beef
Paula says
WOW so delicious. I made this on Saturday for my boyfriend and me (our first year together so anniversary of sorts).
It turned out so well that he at first did not believe I made it; but thought I have ordered in from some fancy restaurant.
アシャ says
Thanks Paula, that's so awesome to hear! I'm a huge fan of this dish as well 🙂 Glad it turned out great!
Cindy Mom the Lunch Lady says
This is the first time I've heard of velveting but I can see that the beef is so deliciously tender. This looks like a wonderful at home take-out meal!
アシャ says
Thanks so much, Cindy 🙂 I really appreciate it. Velveting is a wonderful cooking technique.
Elaine says
Your clear and detailed instructions make this recipe so easy to follow. I love the hints of ginger in this dish--there, but not overpowering!
アシャ says
Thank you Elaine, that's so kind of you to say! 🙂 Appreciate the review.
Bernice says
One look at your photos and my mouth immediately started watering. I love learning about techniques and flavours and this beef dish is big on both. Saving to make it soon.
アシャ says
Thanks so much for your kind words, Bernice!
nancy says
Your sichuan spicy beef is really tasty - i love this classic dish so much!
アシャ says
Hi Nancy, thank you for the kind words! I'm a big fan of Sichuan food 🙂
Fouzia says
Love your beef dish and my mouth was watering as I was reading through the recipe. It is interesting to know about the velveting technique and it is something new that I learnt. Thanks so much for sharing this delicious recipe with easy to follow, clear cut instructions and good tips. Any reason you used chicken broth instead of beef broth?
アシャ says
Thank you so much, Fouzia 🙂 Velveting is such a wonderful technique for wok cooking. The meat comes out with such amazing texture. Good question about the chicken broth! Chicken broth is the popular choice to use when making this dish. I believe that is because chicken broth is such a major staple in the Chinese kitchen that it is commonly used in various meat dishes. However, beef or vegetable broth would make good substitutions.
Terri says
You had me at "velveting' the meat! I can't wait to cook this for guests. What a beautiful dish!
アシャ says
Thanks so much! 🙂