Boiled Beef | 水煮牛肉
- Daniel
- Mar 11
- 4 min read
Updated: May 13
Sichuan Boiled Beef (水煮牛肉, Shuizhu Niurou) is a classic dish in Sichuan cuisine, renowned for its bold flavors, intense heat, and signature numbing sensation from Sichuan peppercorns. The dish dates back to the early 20th century and was originally created by Sichuan chefs as an affordable and flavorful meal.
Contrary to the name, the beef isn’t simply boiled—it’s carefully marinated, velvety smooth, and cooked briefly in a spicy broth, resulting in a tender texture that contrasts beautifully with the crunchy vegetables beneath. The final flourish of hot oil poured over aromatics and ground chilies unlocks a smoky aroma that makes the dish truly irresistible.
One of the defining features of this dish is its “mala” (麻辣) flavor—mala translates to numbing and spicy, a unique characteristic of Sichuan food achieved by combining dried chilies and Sichuan peppercorns.
The beef is “velveted” in a marinade that keeps it buttery soft even after cooking, while the broth is infused with Doubanjiang (fermented chili bean paste), garlic, ginger, and chili powder. Beneath the beef lies a bed of nappa cabbage and bean sprouts, soaking up the rich, spicy soup.
It’s a dish that hits every flavor note—savory, spicy, numbing, and umami-rich—making it a true standout in any meal.
If you’re looking for a dish that delivers big, bold flavors, Shuizhu Niurou is a must-try. Despite its fiery appearance, the spice is complex rather than overwhelming, with layers of umami and aromatics that balance the heat.
The process might seem elaborate, but it’s surprisingly straightforward, especially once you get the hang of velveting the beef and building the broth. Serve it with a bowl of steamed rice, and you have a meal that will transport you straight to the heart of Sichuan.
If you’ve never made Sichuan food at home before, this dish will make you fall in love with it—I know I did.
Ingredients:
(Serve 4)
Beef:
Beef Chuck / Flank, 500g
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Ginger Powder, Pinch
Baking Soda, 1/8 TSP
ShaoXing / Hua Tiao Wine, 2 TBSP
Egg Whites, 2
Cornstarch, 60g
Sesame Oil, 1 TSP
Soup:
Sichuan Dried Chilies, A Handful Adjust To Preference Or Kashmiri Dried Chilies
Rapeseed / Sunflower / Canola / Peanut Oil, 5 TBSP + 1/4 Cup
Sichuan Peppercorns, 2 TSP Adjust To Preference
Boy Choy Coarsely Sliced, 3 Bunches Or Nappa Cabbage, CaiXin, Any Leafy Veg
Beansprouts, A Handful
Sea Salt, Pinch
DouBanJiang | Chili Bean Paste, 2 TBSP
Fermented Black Beans Coarsely Chopped, 1 TBSP
Garlic Finely Minced, 3 Cloves + More For Garnishing
Ginger Finely Minced, 2"
Chili Powder, 1 TSP
Beef / Chicken Broth, 3 Cups
Light Soy Sauce, 1 TBSP
Slurry, 1 TBSP of Cornstarch + 1 TBSP of Water
Granulated Sugar, Pinch
Scallions Coarsely Chopped, For Garnishing
Coriander Coarsely Chopped, For Garnishing
Equipment:
Wok / Pot
Directions:
Prepare the Beef.
Trim off any excess fat from the beef chuck or flank.
Slice the beef against the grain into thin ⅛" slices.Tip: Freeze the beef for 30 minutes to make slicing easier.
Place the sliced beef in a large mixing bowl.
Add salt, pepper, mushroom powder, garlic, ginger, baking soda, ShaoXing wine, and egg whites.
Massage the marinade into the beef until well combined.This process is called velveting.
Cover and refrigerate for at least 1 hour.
Prepare the Soup Base.
Cut dried chilies into segments and shake out the seeds. Discard the seeds.
Heat 1 tablespoon of oil in a wok or pot over medium heat.
Add the deseeded chilies and Sichuan peppercorns. Sauté until aromatic.
Transfer to a cutting board and coarsely chop. Set aside.
Cook the Vegetables.
In the same wok or pot, heat 2 tablespoons of oil over medium heat.
Add bok choy and bean sprouts. Season with a pinch of salt.
Sauté until vegetables are about 90% cooked.
Transfer to a large serving bowl.
Finish the Beef.
Take the marinated beef out of the fridge and give it a quick stir. Most of the liquid should be absorbed.
Add cornstarch and mix well until there are no streaks.
Add sesame oil and stir to coat. Set aside.
Build the Soup.
In the same wok or pot, heat 2 tablespoons of oil over medium heat.
Add doubanjiang and sauté until aromatic.
Add fermented black beans, garlic, and ginger. Stir until fragrant.
Add chili powder and sauté briefly.
Deglaze with 1 cup of broth. Stir well.
Pour in the remaining broth and bring to a simmer.
Cook the Beef in the Soup.
Reduce heat to low. Drop in the beef slices one at a time to prevent sticking.
Stir gently and bring the soup back to a simmer.
Cook for a few minutes until slightly reduced.
Stir in light soy sauce. Taste and adjust with salt and sugar if needed.
Mix cornstarch with a bit of water to make a slurry. Add to the soup and stir until thickened.
Assemble the Dish.
Pour the beef and soup over the cooked vegetables in the serving bowl.
Top with the chopped chili-peppercorn mixture and some minced garlic.
Heat ¼ cup of oil until hot, then carefully pour it over the garlic and chili topping.
Garnish with scallions and coriander.
Toss gently to combine and serve immediately over steamed rice.
Yummilicious...
Succulent...
Spicy, numbing, dangerously addictive...
Comments