Sichuan Boiled Beef (Shui Zhu Niu Rou)

Name: Sichuan Boiled Beef (Shui Zhu Niu Rou)
Cuisine: Sichuan Chinese
Ingredients: 300 grams beef sirloin; 150 grams bean sprouts; 1 tablespoon Sichuan peppercorns; 10 pieces dried red chilies; 1 tablespoon, minced ginger; 1 tablespoon, minced garlic; 2 tablespoons doubanjiang (fermented chili bean paste); 100 ml vegetable oil; 500 ml chicken broth; 1 tablespoon soy sauce; 2 stalks, chopped green onions

Sichuan Boiled Beef is a bold and spicy dish featuring tender slices of beef poached in a fiery broth infused with Sichuan peppercorns and chili oil. Celebrated for its numbing heat and vibrant flavors, it exemplifies the signature Sichuan cuisine characteristics of mala (numbing-spicy) and fragrant aromas.

11 ingredients

spicynumbingsavoryaromaticumami

Culinary DNA Preview

Sichuan Chinese85%

Indigenous15%

Ingredients

beef sirloin
300 grams
bean sprouts
150 grams
Sichuan peppercorns
1 tablespoon
dried red chilies
10 pieces
ginger
1 tablespoon, minced
garlic
1 tablespoon, minced
doubanjiang (fermented chili bean paste)
2 tablespoons
vegetable oil
100 ml
chicken broth
500 ml
soy sauce
1 tablespoon
green onions
2 stalks, chopped

Method

Steps not available

Origin Story

Originating from Sichuan province, this dish reflects the region’s love for spicy and numbing flavors, developed over centuries to suit the local palate and climate.

Culinary DNA

Ingredient ancestry breakdown

Sichuan Chinese85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

marinating poaching blanching hot oil pouring

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