Sichuan Boiled Beef
A Chinese recipe for Shui Zhu Niu Rou (water-boiled beef) featuring beef and leafy greens.
Ingredients
beef
one piece
green vegetables
to taste
Instructions
1
Step 1
Prepare a piece of beef without sinew and soak to remove the blood.
2
Step 2
Wash the leafy green vegetables and set aside. I used Indian lettuce and cabbage.
3
Step 3
Bring water to a boil, blanch the green vegetables briefly, then remove and place them at the bottom of a bowl.
4
Step 4
Slice the beef (not too thin) and marinate with salt, Sichuan pepper powder, chili powder, and white pepper for 20 minutes.
5
Step 5
Heat oil in the pan, add a spoonful of Pixian doubanjiang and stir-fry until the red oil is released.
6
Step 6
Prepare seasonings such as Sichuan peppercorns, dried chilies, ginger, and garlic.
7
Step 7
Add the seasonings to the pan and stir-fry until fragrant.
8
Step 8
Add water.
9
Step 9
Add cornstarch and a small amount of baking soda to the beef slices and mix well by hand.
10
Step 10
Once the water boils, reduce to medium-low heat and slide the beef slices into the pot one by one, adding an appropriate amount of salt to the broth.
11
Step 11
Do not overcook—adjust to your taste. Once the beef is done, remove it and place it over the green vegetables.
12
Step 12
If there is too much broth, reduce it a bit before pouring out. If the broth amount is just right, pour it out together with the beef in the previous step.
13
Step 13
Prepare some additional coarse Sichuan pepper powder, minced garlic, and chopped scallions.
14
Step 14
Sprinkle the beef with Sichuan pepper powder, minced garlic, and toasted sesame seeds.
15
Step 15
Heat some oil until hot and pour it over the bowl, then sprinkle a little chopped scallion for garnish.
