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.
Remove any excess fat from the beef chuck or flank.
Slice the beef to about 1/8" thick against the grain.
*You can freeze the beef for about 30 mins for easier slicing.*
Transfer to a large mixing bowl.
Add in salt, pepper, mushroom, garlic, ginger, baking soda, ShaoXing and egg whites.
Massage the marinade onto the beef until well combined.
*This is called velveting the beef.*
Cover and chill in the fridge for at least 1hr.
In the meantime, prepare the soup.
Cut the dried chilies into sections and shake off the seeds.
Discard the seeds.
In a wok or pot over medium heat, add 1 TBSP of oil.
Add the deseeded chilies and peppercorns once the oil is heated up.
Saute until aromatic.
Transfer to a cutting board and coarsely chop.
You can start to smell the amazing aroma.
Set it aside until ready to use.
In the same wok or pot over medium heat, add 2 TBSP of oil.
Add in the bok choy and sprouts once the oil is heated up.
Season with salt.
Saute until well combined.
Continue cooking until the vegetables are about 90% cooked.
Transfer to a large serving bowl.
The beef should be marinated.
Give it a quick mix and the beef should absorb most of the liquid.
Add in the cornstarch and mix until fully incorporated, making sure there are no streaks of cornstarch.
Lastly, mix in the sesame oil until well combined and set it aside until ready to use.
In the same wok or pot over medium heat, add 2 TBSP of oil.
Once the oil is heated up, add in the doubanjiang.
Saute until aromatic.
Followed by black beans, garlic and ginger.
Next, add in the chili powder and saute until aromatic.
Deglaze with 1 cup of broth.
Add in the remaining broth and bring it up to a simmer.
Turn the heat down to low and drop the beef into the soup, 1 piece at a time.
*This is to prevent sticking.*
Stir to combine well and bring the soup up to a simmer.
Continue cooking for a couple of mins and until reduced slightly.
Add in light soy sauce and give it a quick stir.
Taste and adjust for seasonings with salt and sugar.
Add in the slurry.
Stir and continue cooking until thickened.
Transfer everything over the veg.
Garnish with the dried chili mixture and some minced garlic.
Pour 1/4 cup of hot oil over the garnishes.
Lastly, garnish with some scallions and coriander.
Give it a mix.
Serve immediately over some rice.
Yummilicious...
Succulent...
Spicy, numbing, dangerously addictive...
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