A delicious Sichuan Boiled Beef recipe.
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Sichuan Boiled Beef
Other★★ Intermediate48min
IngredientsWhat you'll need for Sichuan Boiled Beef
| Ingredient | Amount | Notes | |
|---|---|---|---|
| beef (sirloin or tenderloin), thinly sliced | 300 | ||
| doubanjiang (Sichuan chili bean paste) | 2 | ||
| hot pot base | 1 | ||
| bean sprouts | 150 | ||
| leafy greens (e.g. baby bok choy or napa cabbage) | 100 | ||
| garlic, minced | 4 | ||
| ginger, sliced | 3 | ||
| scallions, cut into segments | 2 | ||
| dried chili peppers | 6 | ||
| Sichuan peppercorns | 1 | ||
| cooking wine | 1 | ||
| soy sauce | 1 | ||
| cornstarch | 1 | ||
| vegetable oil | 3 | ||
| salt | |||
| chili flakes (for finishing) | 1 |
Cooking StepsHow to cook Sichuan Boiled Beef step by step
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Step 1Marinate the sliced beef with cooking wine, soy sauce, and cornstarch. Mix well and let sit for 15 minutes.
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Step 2Blanch the bean sprouts and leafy greens in boiling salted water until just wilted. Drain and spread them at the bottom of a serving bowl.
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Step 3Heat oil in a wok, stir-fry the doubanjiang and hot pot base until fragrant and the oil turns red. Add ginger, scallions, and dried chilies. Pour in water or broth and bring to a boil. Season with salt.
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Step 4
Slide the marinated beef slices into the boiling broth one by one. Cook for about 1 minute until just done — do not overcook. Ladle the beef and broth over the vegetables in the serving bowl.
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Step 5
Top with minced garlic, chili flakes, and Sichuan peppercorns. Heat 2–3 tbsp oil until smoking, then pour over the aromatics to sizzle and release their fragrance. Serve immediately.
