Szechuan cuisine is renowned for its bold flavors and fiery spice, and few dishes embody this better than Spicy Poached Beef (水煮牛肉, shuǐ zhǔ niúròu). This iconic dish features tender, perfectly poached beef slices swimming in a vibrant, intensely flavorful broth, a symphony of chili oil, Sichuan peppercorns, garlic, ginger, and a host of aromatic spices. Forget the bland beef and gravy – this is an explosion of taste, a truly authentic Szechuan experience that will leave you breathless (in a good way!). The seemingly complex process is surprisingly manageable once you understand the key techniques.
This guide provides a detailed, step-by-step approach to crafting this masterpiece at home. From selecting the right cut of beef and preparing the essential spice blend to mastering the poaching technique and creating the fiery, numbing broth, we'll walk you through every stage. Get ready to embark on a culinary adventure that will transport you to the bustling streets of Sichuan, one delicious bite at a time.
Tools Needed
- Pot
- Cutting board
- Knife
Ingredients
- Beef
- Sichuan peppercorns
- Chili oil
- Garlic
- Ginger
- Scallions
- Soy sauce
- Cooking wine
- Broth
- Vegetables (e.g., Bok Choy, Mushrooms)
Step-by-Step Instructions
Step 1. Prepare Ingredients and Aromatics
- Prepare the beef by slicing it thinly against the grain. (No specific time from transcript)
- mince garlic and ginger, finely chop scallions. (No specific time from transcript)
Step 2. Sauté Aromatics and Beef
- Heat oil in a pot. Add Sichuan peppercorns until fragrant. (No specific time from transcript)
- Add garlic and ginger, stir-fry until fragrant. (No specific time from transcript)
- Add beef slices, stir-fry briefly. (No specific time from transcript)
Step 3. Poach the Beef
- Pour in broth, soy sauce, and cooking wine. Bring to a boil. (No specific time from transcript)
- Reduce heat and simmer until beef is cooked through. (No specific time from transcript)
- Add vegetables (if using) during the last few minutes of cooking. (No specific time from transcript)
Step 4. Finish and Serve
- Finish with chili oil and chopped scallions. (No specific time from transcript)
- Serve hot. (No specific time from transcript)
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Use high-quality beef for best results. (No specific time from transcript)
- Adjust the amount of chili oil to your spice preference. (No specific time from transcript)
- Don't overcook the beef, or it will become tough. (No specific time from transcript)
Nutrition
- Calories: 500-700
- Fat: 30-50g
- Carbs: 15-25g
- Protein: 40-60g
FAQs
1. Can I use a different type of beef for this recipe?
While thinly sliced beef brisket is traditional, you can substitute with other lean cuts like sirloin or eye round. Just ensure it's thinly sliced for even cooking.
2. How do I adjust the spice level?
Control the spice by adjusting the amount of chili oil and Sichuan peppercorns. Start with less and add more to your preference. You can also reduce the number of chili flakes.
Congratulations! You’ve now mastered the art of making authentic Szechuan Spicy Poached Beef. This vibrant and flavorful dish is sure to impress your friends and family, showcasing the best of Sichuan cuisine. Enjoy the delicious rewards of your culinary journey!