sichuan boiled beef

This classic, authentic recipe for Sichuan Boiled Beef will have you wondering whether you&#x27;re in your home kitchen or in a Sichuan restaurant!

Sichuan Boiled Beef (Shuizhu Niurou)

flank steak ((sliced ¼-inch thick against the grain))

baking soda

water

cornstarch

peanut

soybean sprouts ((170 grams, washed and drained))

Enoki mushrooms ((200 grams, trimmed, washed, and drained))

ginger

scallions ((white parts only,

Sichuan peppercorns

spicy bean sauce ((AKA spicy bean paste))

chicken stock

sugar

garlic ((minced))

chili flakes

cilantro ((chopped))

In a medium bowl, toss together the beef, baking soda, and 1/4 cup water, and allow it to marinate for 1 hour. The baking soda will help to tenderize the beef. Then “wash” the beef under running water for 5 minutes, using a light to moderate stream of water so it flows out, but the beef stays in the bowl. After the beef has been rinsed, pour out the water, and marinate the beef with two teaspoons of cornstarch. Set aside.

Heat 1 tablespoon of oil in your wok over high heat. Stir fry the bean sprouts for about 2 minutes, then add the Enoki mushrooms. Stir and mix everything well until the mushrooms have wilted. Turn off the heat, pick a large serving bowl with some depth, and spread the bean sprouts and Enoki mushrooms around the bottom of the bowl.

Now wash the wok. It’s important to start the next step with a clean wok!

Heat a ¼ cup of oil in the wok over medium heat. Cook the ginger slices until they start to turn light brown. Add the scallions and the Sichuan peppercorns. Cook for two minutes, making sure to avoid burning the spices. Now add the spicy bean sauce/paste, stir, and let the sauce cook in the oil for about 3-4 minutes. This will give the oil a bright red color. It’s important to control the heat––too low and the oil won't turn that vibrant red color; too high and you’ll burn everything!

Once the oil takes on a bright red color, add the stock and sugar. Turn up the heat to high, stirring, and let the liquid come to a boil. Immediately add the beef, and stir slowly to separate the pieces, still using high heat. Quickly turn off the heat once all the beef pieces turn opaque. (You don’t have to cook the beef completely through––a hint of pink in the middle equals tender beef.) Now, pour everything over the vegetables in the bottom of your serving bowl.

Top it with the minced garlic, chili flakes, and chopped cilantro. In a small saucepan, heat the last 3 tablespoons of oil until shimmering. Pour the heated oil over the garlic and chili in a very thin stream––you should get a good sizzle. Finally, add a dash of ground Sichuan peppercorns over the top to finish this dish off on an even higher note.  To serve, mix everything together and enjoy this dish of spicy, numbing, meaty awesomeness with plenty of white rice.

This is a delicious recipe for Beef in Flaming Chili Oil. It is provided courtesy of Chili House SF's executive Chef Han, an internationally renowned chef in the world of authentic Northern Chinese cuisine.

Beef in Flaming Chili Oil

ribeye beef

cucumber

dry chili pepper

peppercorns

tbsp chili bean sauce

spring onions

garlic clove

chicken bouillon powder

Chinese Shaoxing wine

vegetable oil

tbsp of dark soy sauce

cornstarch (for marinade)

vegetable oil (for marinade)

egg (for marinage)

Marinate the beef slices with one egg, cornstarch and vegetable oil for 10 mins

Using a vegetable peeler to create long thin slices of cucumber. Cut the long thin slices into half.

Stir fry the peppercorn for 30 seconds in low heat. Grind the peppercorn into powder.

Add 1 tsp vegetable oil and stir fry the dry chili pepper in low heat until the pepper color turned to burgundy color. Around 15 mins. Use the hand to crush the dry chili pepper into smaller pieces. Then grind the dry chili pepper into powder.

Cut the spring onion into 3 inches long. Add 5 tbsp vegetable oil and then add 25 grams of dry chili pepper and peppercorns. When the oil gets warm, add chili bean sauce. Stir fry for 12 mins. Add spring onion, ginger & garlic slices. Stir fry for 20 seconds until you smell the aroma of the spring onion and the garlic. Add Shaoxing wine & 2 cups of water. Once it gets boiled, add beef slices one pieces by one pieces. Cook for 1 min. Add dark soy sauce and chicken bouillon powder and stir well. Cook for 10 seconds and turn off the heat.

Place cucumber slices onto the bottom of the big bowl. Pour the food into the bowl. Garnish with finely chopped spring onion.

Add 2 tbsp of vegetable oil. Add chili powder and 1 tsp of minced garlic. Add 1/4 cup of vegetable to boil it to 380F. Pour them onto the food.

Sprinkle with 1 tsp of sesame oil and sprinkle with peppercorn powder.

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Beef in Flaming Chili Oil

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