Sichuan Boiled Beef Recipe

I absolutely love this recipe because it’s a perfect blend of heat and savory flavors that takes my taste buds on a delightful journey; the combination of Sichuan peppercorns and dried chilies creates just the right level of spice that I crave. Plus, it brings back all those cozy vibes of a homemade meal, while also being quick enough to whip up after a busy day, making it a true comfort food win for my weeknight dinners.

My favorite dish to prepare is bold and flavorful Sichuan Boiled Beef. I take delight in crafting my version of the dish.

My recipe embodies the essence of the dish while giving it my own twist. Tender, thin slices of beef, cooked just right, star in my interpretation.

Those slices meet the aromatic jolt of either freshly cracked or whole Sichuan peppercorns, red chilies, and the kind of depth that comes from a mixture of soy sauce, Shaoxing wine, and Doubanjiang.

Ingredients

Sirloin steak: A prime cut of beef that’s high in protein, low in fat, and an excellent source of iron.

Sichuan peppercorns: Famous for their mouth-numbing quality and a completely unique citrus aroma.

Garlic: Contributes potent intensity and has multiple health perks, one of which includes supercharging the immune system.

Ginger: Provides a zingy flavor and is well known for its anti-inflammatory qualities.

Doubanjiang: A paste that has been fermented and that adds a complex, savory umami, along with a spicy, salty flavor.

Chili bean paste: Intensifies spiciness while imparting a salty, fermented flavor characteristic of the dish.

Napa cabbage: A source of fiber and vitamins; its mild flavor absorbs the broth.

Spinach: Full of vitamins and minerals, it brings nutritional freshness to the dish.

Ingredient Quantities

• 1 pound (450g) beef sirloin or tenderloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 2 tablespoons Sichuan peppercorns
• 10 dried red chilies
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon Doubanjiang (fermented broad bean paste)
• 1 tablespoon fermented black beans, rinsed
• 1 tablespoon chili bean paste
• 4 cups chicken or beef stock
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1 bunch napa cabbage, chopped
• 1 bunch spinach, trimmed
• 2 scallions, sliced
• 2 tablespoons sesame seeds
• Fresh cilantro leaves for garnish

Instructions

1. In a bowl, combine the following to marinate the thinly sliced beef: 2 tablespoons soy sauce, Shaoxing wine, and cornstarch. Mix well and let sit for 15-20 minutes.

2. Warm a skillet on medium heat and pour in the vegetable oil. When the oil is hot, toss in the Sichuan peppercorns and dried red chilies, stirring them about until they are really, really fragrant—about 1 to 2 minutes. Take the pan off the heat, and remove the peppercorns and chilies from the pan.

3. In the identical skillet, introduce minced garlic and ginger, and sauté them for roughly 30 seconds. Following that, incorporate Doubanjiang, fermented black beans, and chili bean paste. Give the combination a good stir and allow it to fry in its own fat for another minute.

4. Pour the stock from chicken or beef into the pan and bring it to a boil. Add the light soy sauce and sugar, and stir to combine.

5. Lower the heat and incorporate the chopped napa cabbage and spinach that has had its stems removed. Allow the combination of vegetables and broth to simmer until they are tender—about 3-5 minutes.

6. Slide the marinated beef slices into the broth that is simmering gently. Allow the beef to cook for a short time without too much stirring until it is done to your liking.

7. Pour the beef, vegetables, and broth into a large serving bowl.

8. In a different small saucepan, add a little more oil and quickly flash-fry the set-aside Sichuan peppercorn and dried chilies. Pour this over the beef dish you prepared.

9. Garnish with sliced scallions, sesame seeds, and fresh cilantro leaves.

10. Enjoy the rich, spicy flavors served hot with steamed rice or noodles.

Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Skillet or frying pan
4. Saucepan
5. Wooden spoon or spatula
6. Tongs or chopsticks
7. Ladle
8. Large serving bowl
9. Cutting board
10. Knife

FAQ

• Q: What cut of beef is best for Sichuan Boiled Beef?Beef sirloin or tenderloin, thinly sliced, works best for this dish because of its tenderness.
• Q: Can I use a different type of oil?Q: Can you substitute vegetable oil for another oil, like canola or peanut oil, and still get the same results?

  This paragraph is asking about substituting vegetable oil for oils like canola or peanut oil. It ensures that the same results will be achieved even if the oil is different.

• Q: What is Doubanjiang and where can I find it?A: Asian grocery stores and online retailers carry Doubanjiang, a spicy, fermented bean paste.
• Q: How spicy is Sichuan Boiled Beef?The dish is medium to spicy, but you can dial down the heat by using fewer dried red chilies.
• Q: Can I substitute Shaoxing wine with another ingredient?If you can’t find Shaoxing wine, you can substitute it with dry sherry.
• Q: What type of stock should I use?A: You can use either chicken stock or beef stock, but for a lighter flavor, choose chicken stock; for richness and depth, use beef stock.
• Q: How should leftovers be stored?Store leftover food in a container that seals well and place it in the fridge. It will be fine there for 3 days.

Substitutions and Variations

1 tablespoon of Shaoxing wine: If not available, substitute with dry sherry or mirin.
1 tablespoon Doubanjiang: Use a mix of miso paste and chili flakes as a substitute.
1 tablespoon fermented black beans: Use black bean sauce as a substitute.
1 bunch napa cabbage: Use bok choy or savoy cabbage as substitutes.
2 tablespoons Sichuan peppercorns: Substitute a mixture of black pepper and coriander seeds; however, the taste will be a bit different.

Pro Tips

1. Choose the Right Cut of Beef For the best texture, ensure your beef sirloin or tenderloin is very thinly sliced against the grain. Partially freezing the beef for about 15-20 minutes beforehand can make it easier to slice thinly.

2. Control the Heat When infusing the oil with Sichuan peppercorns and dried chilies, regulate the heat to prevent them from burning. Burnt spices can result in a bitter taste, so keep a close watch and remove them once fragrant.

3. Optimize the Marinade Allowing the beef to marinate for a longer time (up to an hour) can enhance flavor absorption. Just ensure it’s done in the fridge if marinating longer to maintain food safety.

4. Layer the Spiciness If you prefer a milder dish, reduce the number of dried chilies or scrape out the seeds before cooking them. Conversely, if you like it spicier, you can slightly crush some of the chilies to release more heat.

5. Balance the Dish Before serving, taste the broth and adjust the seasoning as needed. You might add a touch more sugar or soy sauce to balance out the saltiness and spice, tailoring the dish to your preference.