Szechuan Poached Beef Recipe

I tried this Szechuan Poached Beef recipe and I gotta say, all that marinated beef, ginger, garlic, and spicy chili oil coming together with crisp Napa cabbage and bean sprouts was like an unexpected flavor explosion that totally made my day even if i kinda messed up a bit along the way.

I love making Szechuan Poached Beef because its bold flavor thrills. I marinate beef slices in egg white, soy sauce, Shaoxing wine and cornstarch then poach them in chicken broth with ginger, garlic and chili bean paste.

My dish merges lean protein and vitamins from napa cabbage and bean sprouts.

Ingredients

• Beef: high in protein and iron, it gives the dish a hearty, savory taste.
• Egg White: adds lean protein and helps tenderize the meat for a smoother marinade.
• Soy Sauce: salty and rich in umami, it balances flavors and makes everything tastier.
• Ginger: a warming spice that infuses the broth with a bright, slightly spicy kick.
• Napa Cabbage: offers fiber and vitamins while adding a crisp, fresh sweetness to the dish.
• Bean Sprouts: light and crunchy, they bring a burst of vitamins and a good dose of fiber.

Ingredient Quantities

• 1 lb beef (flank steak or sirloin) thinly sliced
• 1 egg white (for the marinade)
• 1 tbsp soy sauce (for the marinade)
• 1 tbsp Shaoxing wine (for the marinade)
• 1 tsp cornstarch (for the marinade)
• 1/2 tsp salt (for the marinade)
• 4 cups chicken broth
• 2 slices ginger
• 2 cloves garlic, smashed
• 2 green onions, cut into 2-inch pieces
• 1 tbsp chili bean paste (doubanjiang)
• 1/2 cup vegetable oil
• 2 tbsp chili flakes
• 1 tsp Sichuan peppercorns
• 1 cup Napa cabbage, roughly chopped
• 1 cup bean sprouts
• Optional: a drizzle of sesame oil

How to Make this

1. Start by marinating the beef: in a bowl, mix your thinly sliced beef with the egg white, soy sauce, Shaoxing wine, cornstarch, and salt. Let it sit for about 15 minutes.

2. While the beef marinates, pour the chicken broth into a large pot and add the ginger slices, smashed garlic, and green onions. Bring it to a gentle simmer.

3. Stir in the chili bean paste into the simmering broth, making sure it dissolves well.

4. In a separate small pan, heat the vegetable oil over medium heat then add the chili flakes and Sichuan peppercorns. Fry them for a minute or so until fragrant, then carefully pour this hot oil mixture into the broth.

5. Slowly drop the marinated beef slices into the simmering broth. Make sure not to overcrowd the pot so that the beef cooks evenly.

6. Let the beef poach gently in the broth for about 2-3 minutes or until the color changes, indicating it is cooked through.

7. Add the roughly chopped Napa cabbage and bean sprouts to the pot. Cook them for another minute; you want them to stay crisp.

8. Give everything a quick stir and taste the broth, adjusting the salt if needed.

9. Transfer your Szechuan Poached Beef to a serving bowl and, if you like, drizzle a bit of sesame oil over the top for extra flavor.

10. Serve hot and enjoy this spicy, aromatic dish with steamed rice or your favorite noodles.

Equipment Needed

1. A large mixing bowl for marinating the beef
2. Measuring cups and spoons for all the liquid and dry ingredients
3. A sharp chef’s knife for slicing the beef, ginger, garlic, green onions, and chopping the Napa cabbage
4. A cutting board to protect your counter while you chop
5. A large pot for making and simmering the broth with all the aromatics
6. A small pan for heating the oil and frying the chili flakes with Sichuan peppercorns
7. A ladle to help skim or serve the broth into your bowl
8. A serving bowl for dishing up the finished Szechuan Poached Beef

FAQ

• Q: Can I use any cut of beef for this dish?
  A: You can use flank steak or sirloin, but make sure its thinly sliced so it poaches quick and evenly.
• Q: Why do we use egg white in the marinade?
  A: The egg white helps tenderize the beef and gives it a smoother texture once its cooked.
• Q: Is Shaoxing wine mandatory in the marinade?
  A: You can get away without it but it does add a unique flavor similar to a rich sherry, so it’s kinda important if you want that authentic taste.
• Q: Can I add more vegetables to this recipe?
  A: Sure, feel free to toss in extra veggies like bell peppers or even carrots if you’re trying to amp up the health factor.
• Q: When should I add the Napa cabbage and bean sprouts?
  A: Add them towards the end of poaching so they keep there crunch, not too long or else they’ll get soggy.

Szechuan Poached Beef Recipe Substitutions and Variations

• Beef: If you dont have flank steak or sirloin, you can swap it for skirt steak or even tenderloin for a slightly different texture.
• Egg white: If youre out of egg whites, a couple tablespoons of aquafaba (the liquid from a can of chickpeas) works ok as a binder.
• Soy sauce: You can use tamari or even coconut aminos if you want a gluten free option.
• Shaoxing wine: Dry sherry is a decent substitute if you cant find Shaoxing wine, just use the same amount.
• Chili bean paste: If you dont have doubanjiang, try mixing a bit of miso paste with some hot sauce to get a similar spicy kick.

Pro Tips

1) When you marinade the beef, try letting it sit a little longer if you can – like 20 minutes instead of 15 – that extra time helps tenderize the meat even more and gives it better flavor absorption.

2) Be super careful when heating up the oil with chili flakes and Sichuan peppercorns. Make sure the oil is hot enough to bring out the aroma but don’t leave it for too long, otherwise the spices might burn, which will make it taste bitter.

3) When adding the beef slices into the simmering broth, add them slowly and don’t overcrowd the pot. That way, every slice cooks evenly and gets a nice poached texture rather than turning tough or overcooked.

4) Lastly, add the Napa cabbage and bean sprouts near the end and cook for only a minute or so. Overcooking them can make them mushy, so keeping the crunch helps balance out the spicy broth.