Sichuan Boiled Beef is the ultimate celebration of bold, fiery flavors and irresistible textures, making it a standout dish for anyone who loves a bit of heat in their food. This classic recipe brings together tender slices of beef, crackling with a lip-numbing Sichuan peppercorn tingle, simmered in a deep crimson broth brimming with chilies, aromatics, and vegetables. Whether you’re gathering with friends or simply treating yourself, each bite delivers a thrilling dance of flavors that’s unforgettable.
Ingredients You’ll Need
Ingredients You’ll Need
Every element in this recipe has a special role—nothing is here by accident! Each ingredient adds a unique layer, building the signature taste, vibrant color, or perfect tenderness that makes Sichuan Boiled Beef so addictive.
- Beef sirloin or flank steak: Thin slices absorb the marinade and cook just right, staying juicy and tender.
- Soy sauce: Adds a deep, salty base note that balances the heat.
- Shaoxing wine: Subtle aroma and sweetness enhance the beef’s natural flavor.
- Cornstarch: Delivers a velvety finish to the beef slices, sealing in moisture.
- Salt: Draws out the flavors in both the meat and the broth.
- Chicken or beef broth: Forms the heart of the rich, slurp-worthy soup.
- Sichuan chili bean paste (doubanjiang): The backbone of the spicy, savory broth—don’t be shy!
- Vegetable oil: Helps unleash the flavor from spices and chili paste.
- Dried red chilies: Infuses the broth with an unforgettable, shimmering heat.
- Sichuan peppercorns: The spark behind the famous, tingling “mala” sensation.
- Garlic (minced and sliced): Adds punchy warmth and deepens every layer.
- Ginger: Balances the spices and gives a gentle floral note.
- Sugar: Rounds out the chili’s fire for a nuanced, craveable broth.
- Napa cabbage: Soaks up the spicy broth and gives a sweet, tender crunch.
- Bean sprouts: Add freshness and a lively, crisp snap.
- Celery: Brings a cooling, bright flavor to offset the heat.
- Toasted Sichuan peppercorns (for topping): Scattered on top for a fragrant, enhancing crunch.
- Chopped scallions: A classic finish, providing color and savoriness.
How to Make Sichuan Boiled Beef
Step 1: Marinate the Beef
Start by slicing your beef thinly against the grain—it’s the secret to that melt-in-the-mouth texture. Toss the slices with soy sauce, Shaoxing wine, cornstarch, and salt, ensuring every piece is evenly coated. Give it a good 20-minute rest while you prep your other ingredients; this short marinade is all it takes for the beef to soak up flavor and remain unbelievably tender in the final dish.
Step 2: Build Your Spicy Aromatic Base
Heat your wok or a large pot over medium heat and add the vegetable oil. Drop in the dried chilies and Sichuan peppercorns, stirring constantly. You’ll smell that tantalizing aroma almost instantly—the goal is fragrant, not burned! Then, in go the minced garlic, ginger, and rich doubanjiang. Sizzle everything together for about 30 seconds; this quick stir-fry releases their full flavors into your oil.
Step 3: Create the Bold Broth
Pour in the chicken or beef broth, followed by an extra splash of soy sauce and a teaspoon of sugar. Bring it all up to a lively boil. The broth will transform into a lovely brick-red color, peppered with shimmery chili oil. This is the foundation every spoonful of Sichuan Boiled Beef is built on!
Step 4: Blanch the Vegetables
Add your napa cabbage, bean sprouts, and celery right into the bubbling broth. These veggies need just a couple of minutes, enough to soften slightly but still keep their color and crunch. When they’re ready, scoop them out with a slotted spoon and nestle them in a large serving bowl—don’t worry, the broth and beef will join them soon.
Step 5: Cook the Beef
Let the broth come back to a simmer before dropping in the marinated beef in manageable batches. Each piece will cook in less than a minute, turning beautifully tender almost instantly. As each batch finishes, carefully lift out the beef and layer it right over the cooked vegetables in your bowl. This method ensures you get perfectly juicy, just-done beef throughout.
Step 6: Finish with Sizzling Aromatics
For the all-important final flourish, heat a couple tablespoons of vegetable oil in a small pan and add the sliced garlic. Sauté until just golden and fragrant—don’t let it go too far! Then, pour the hot, garlicky oil over your assembled beef and vegetables; it’ll sizzle beautifully and release tons of aroma. Top with a shower of toasted Sichuan peppercorns and generous handfuls of chopped scallions.
How to Serve Sichuan Boiled Beef
Garnishes
Sichuan Boiled Beef absolutely shines with the right garnishes. Scatter plenty of chopped scallions and an extra sprinkle of toasted Sichuan peppercorns over the top for a burst of fragrance and eye-catching color. If you’re feeling extra, a few fresh cilantro leaves or a swirl of chili oil will add another dimension of excitement.
Side Dishes
Serve your steaming hot bowl alongside fluffy jasmine rice to absorb the luscious broth. Simple side dishes work best: think stir-fried greens like gai lan, cold cucumber salad with garlic and vinegar, or even classic Chinese steamed buns to mop up any leftover sauce. These cool, refreshing bites balance out all the big, spicy flavors in Sichuan Boiled Beef.
Creative Ways to Present
For extra flair, build your Sichuan Boiled Beef in a shallow clay pot, letting folks ladle broth over rice at the table. Or, serve individual bowls with the beef artfully layered atop veggies, and present the sizzling garlic oil right before everyone’s eyes for maximum wow factor. Don’t forget a few extra dried chilies or whole peppercorns on the side for garnish!
Make Ahead and Storage
Storing Leftovers
If you have any Sichuan Boiled Beef left (good luck!), let it cool to room temperature before transferring to an airtight container. It’ll stay fresh in the fridge for up to three days, and actually develops even more flavor as the spices mingle overnight.
Freezing
Sichuan Boiled Beef freezes fairly well—just be sure to store the beef and broth together, as they help keep each other moist. Use freezer-safe containers and try to leave out the raw garnishes until after reheating. Enjoy within one month for the best texture and taste.
Reheating
To revive all those aromatic, spicy notes, gently reheat your leftovers on the stovetop over low heat, stirring occasionally. If the broth seems a bit reduced, add a splash of hot water or fresh broth. Microwave reheating works in a pinch, but the stovetop keeps the beef more tender.
FAQs
Is Sichuan Boiled Beef very spicy?
It has a bold kick, but you’re always in control of the heat. Reduce the dried chilies or Sichuan peppercorns if you prefer things milder, or go all in for that true mouth-tingling sensation classic in Sichuan cuisine.
Do I need special ingredients I can’t find locally?
Doubanjiang (Sichuan chili bean paste) and Sichuan peppercorns are essential for authentic flavor. Try your nearest Asian grocery store or shop online—they’re well worth tracking down for making real Sichuan Boiled Beef.
Can I use a different kind of beef for this recipe?
Absolutely! Flank steak and sirloin are the usual favorites for their tenderness, but skirt steak, ribeye, or even thinly sliced brisket can work well. Just remember to cut against the grain for the juiciest results.
What if I’m not a fan of super oily dishes?
You can easily reduce the oil used for topping without losing flavor, or use chili oil sparingly to finish. The key flavors come from the broth and aromatics, so adjust to your liking.
Is there a vegetarian way to enjoy this?
While Sichuan Boiled Beef centers around tender meat, you can swap the beef for tofu, mushrooms, or a medley of sturdy vegetables. The broth, with all the aromatics and chilis, keeps things just as exciting!
Final Thoughts
If you love big flavor, a little adventure, and the magic of homemade comfort, Sichuan Boiled Beef belongs in your kitchen. Give it a whirl and prepare for a bowlful of spicy, aromatic joy—share it with friends or savor it all to yourself!
Print
Sichuan Boiled Beef Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Stir-Frying
- Cuisine: Chinese (Sichuan)
- Diet: Non-Vegetarian
Description
Sichuan Boiled Beef is a spicy and flavorful dish hailing from the Sichuan province in China. Thin slices of beef are marinated and cooked in a fragrant and spicy broth, then served with a variety of vegetables. This dish is perfect for those who love bold flavors and a touch of heat.
Ingredients
Beef Marinade:
- 1 lb beef sirloin or flank steak (thinly sliced against the grain)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
Broth:
- 4 cups low-sodium chicken or beef broth
- 3 tablespoons Sichuan chili bean paste (doubanjiang)
- 2 tablespoons vegetable oil
- 6 dried red chilies (halved)
- 1 tablespoon Sichuan peppercorns
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Vegetables:
- 2 cups napa cabbage (chopped)
- 1 cup bean sprouts
- 1/2 cup sliced celery
Topping:
- 2 tablespoons vegetable oil
- 2 cloves garlic (sliced)
- 1 tablespoon toasted Sichuan peppercorns
- Chopped scallions (for garnish)
Instructions
- Marinate the beef: Combine beef with soy sauce, Shaoxing wine, cornstarch, and salt. Let marinate for at least 20 minutes.
- Prepare the broth: Heat oil in a pot, add chilies, peppercorns, garlic, ginger, and chili bean paste. Pour in broth, soy sauce, and sugar. Bring to a boil.
- Cook the vegetables: Add napa cabbage, bean sprouts, and celery to the broth. Cook until tender, then transfer to a serving bowl.
- Cook the beef: Add marinated beef to the simmering broth in batches, cooking briefly until just done. Layer beef over vegetables.
- Prepare the topping: Sauté sliced garlic until golden. Pour hot oil and garlic over the dish. Sprinkle with toasted peppercorns and scallions.
- Serve: Enjoy the Sichuan Boiled Beef hot over steamed rice.
Notes
- Adjust spice levels by varying chilies and peppercorns.
- Enhance broth flavor with beef bones or sesame oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
