π About This Recipe
Known as 'Shui Zhu Niurou,' this iconic Sichuan masterpiece is a sensory explosion of tender beef, crunchy vegetables, and a vibrant, numbing chili broth. Unlike traditional poaching, the beef is 'velveted' to silken perfection and finished with a dramatic splash of sizzling oil that awakens the toasted spices. It is a bold, soul-warming dish that perfectly captures the 'Mala' (numbing and spicy) essence of Chengdu's legendary culinary scene.
π₯ Ingredients
The Beef & Marinade
- 1 lb Beef Flank or Sirloin (sliced paper-thin against the grain)
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Light Soy Sauce
- 1.5 tablespoons Cornstarch (crucial for the 'velvet' texture)
- 1 large Egg White (beaten slightly)
The Aromatics & Base
- 3 tablespoons Pixian Broad Bean Paste (Doubanjiang) (finely chopped)
- 1 inch piece Ginger (minced)
- 4 cloves Garlic (minced)
- 3 cups Chicken Stock (or water for a lighter profile)
- 4 leaves Napa Cabbage (cut into 2-inch pieces)
- 2 stalks Celery (sliced diagonally)
- 3 tablespoons Neutral Oil (for the wok base)
The Sizzling Topping
- 10-15 pieces Dried Red Chilies (deseeded and chopped)
- 1 tablespoon Sichuan Peppercorns (toasted and coarsely crushed)
- 3 cloves Garlic (finely minced)
- 2 stalks Scallions (chopped)
- 1/4 cup Neutral Oil (for the final sizzle)
π¨βπ³ Instructions
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1
In a medium bowl, combine the sliced beef with the Shaoxing wine, soy sauce, egg white, and cornstarch. Massage the marinade into the meat until it is fully absorbed and the beef feels tacky. Let it rest for 20 minutes.
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2
While the beef marinates, toast the Sichuan peppercorns and dried chilies in a dry wok over medium heat until fragrant. Remove, let cool, and roughly chop or crush them. Set aside for the final topping.
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3
Heat 1 tablespoon of oil in the wok. Add the napa cabbage and celery, stir-frying for 2-3 minutes until just wilted but still crisp. Transfer the vegetables to the bottom of a large, deep serving bowl.
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4
Wipe the wok clean and heat 2 tablespoons of oil over medium-low heat. Add the chopped Doubanjiang and stir-fry until the oil turns a bright, translucent red.
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5
Add the minced ginger and garlic to the Doubanjiang, frying for 30 seconds until fragrant. Be careful not to burn the garlic.
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6
Pour in the chicken stock and bring to a vigorous boil. Let the broth simmer for 5 minutes to allow the flavors to meld, then taste. Add a pinch of sugar or salt if needed.
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7
Turn the heat to low so the liquid is barely simmering. Gently add the beef slices one by one, ensuring they don't clump together.
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8
Once all beef is in, turn the heat back to medium. Poach the beef for only 60-90 seconds. The beef should be just cooked through and incredibly tender.
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9
Pour the beef and all the broth over the vegetables in the serving bowl.
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10
Pile the crushed toasted chilies, Sichuan peppercorns, minced garlic, and scallions in a mound right in the center of the beef.
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11
Clean the wok and heat 1/4 cup of neutral oil until it is smoking slightly.
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12
Carefully pour the smoking hot oil directly over the pile of spices. It should sizzle loudly and release an incredible aroma. Serve immediately while bubbling.
π‘ Chef's Tips
For the most tender beef, partially freeze the meat for 30 minutes to make slicing paper-thin easier. Always slice against the grain to ensure the meat fibers break apart easily when eating. Do not overcook the beef; as soon as the pink color disappears, it is ready. Using high-quality Pixian Doubanjiang is the secret to an authentic, deep umami flavor. If you prefer less heat, remove all seeds from the dried chilies before crushing.
π½οΈ Serving Suggestions
Serve with a large bowl of steamed jasmine rice to soak up the flavorful spicy broth. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast. A cold, crisp lager beer or a sweet plum juice (Suanmeitang) helps balance the numbing heat. Include a side of stir-fried bok choy or gai lan for extra greens.