Prepare your taste buds for an explosion of flavor! Sichuan boiled beef, or shuǐ zhǔ niú róu, is a deceptively simple yet incredibly rewarding dish that showcases the magic of Sichuan cuisine. Forget bland boiled beef; this recipe delivers a vibrant, spicy, and intensely aromatic experience. The tender beef, perfectly balanced by a complex and subtly numbing chili oil sauce, is a testament to the power of Sichuan peppercorns and a carefully crafted blend of spices. This authentic recipe will guide you through creating a restaurant-quality dish at home.
Forget takeout! This isn't your average boiled beef. We'll walk you through preparing the key components, from perfectly marinating the beef to achieving that signature Sichuan chili oil, ensuring you capture the true essence of this culinary masterpiece. Ready to embark on a flavorful journey? Let's dive into the step-by-step process to create your own unforgettable Sichuan boiled beef.
Tools Needed
- Pan
- Serving bowl
Ingredients
- Beef: 300g
- Bicarbonate soda
- Water: 150g
- Light soy sauce
- Corn starch
- Oil
- Vegetables (e.g., celery, carrots)
- Sichuan spicy bean paste
- Fermented soybeans
- Sugar
- Garlic
- Spring onions
- Chili flakes
- Chili powder
- Sesame seeds
- Sichuan peppercorn
- Cumin powder
Step-by-Step Instructions
Step 1. Prepare the Beef and Marinade
- Slice the beef. Lean, inexpensive cuts work well.
- Mix bicarbonate soda, water, light soy sauce, corn starch, and a little oil. Massage the beef and let it marinate for at least 1 hour, ideally overnight.
Step 2. Cook the Vegetables and Sauce
- Fry the vegetables until they are 80% cooked. Set aside in a serving bowl.
- In the pan, add oil, Sichuan spicy bean paste, fermented soybeans, light soy sauce, and a pinch of sugar. Stir-fry.
- Add water and bring to a boil.
Step 3. Boil the Beef and Prepare Toppings
- Add the marinated beef and boil for about 30 seconds.
- garlic, spring onions, chili flakes, and optional chili powder.
Step 4. Finish and Garnish
- Heat oil to 170°C and pour it over the toppings.
- Garnish with sesame seeds, Sichuan peppercorn, and cumin powder.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Don't add all the water at once when marinating the beef. For 300g of beef, use at least 150g of water.
- For vegetables, choose crunchy ones, not leafy ones.
- The Sichuan spicy bean paste is the soul of this dish.
- The toppings are crucial for this dish.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I use a different type of beef for this recipe?
While brisket is traditional, you can use other cuts like chuck roast or flank steak. Just be sure to adjust cooking time based on the cut's thickness and tenderness.
2. How do I adjust the spiciness level?
Control the spiciness by adjusting the amount of chili oil and dried chilies used in the recipe. Start with less and add more to your taste preference.
Congratulations! You've now mastered the art of making authentic Sichuan boiled beef. This flavorful dish, perfect for a special occasion or a weeknight treat, is sure to impress your family and friends. Enjoy the delicious results of your culinary journey!