Sichuan Boiled Beef recipe - ingredients, nutrition and when to eat it
Sichuan boiled beef is a Chinese dish made by cooking thinly sliced beef and vegetables in a spicy broth with Sichuan peppercorns.
Sichuan boiled beef is a Chinese dish made by cooking thinly sliced beef and vegetables in a spicy broth with Sichuan peppercorns. Its rich, numbing flavor is especially satisfying on a cold evening or whenever you want a hearty meal.
Chinese · 35 minutes to cook
Tips: Partially freeze the beef for about 20 minutes before slicing to make it easier to cut thinly.
Tips: Toast the Sichuan peppercorns over low heat so their aroma develops without burning.
Tips: Add the beef in batches, since adding it all at once lowers the broth's temperature and can make it cloudy.
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Ingredients (1 serving)
- Lean beef — 120 g
- Bok choy — 70 g
- Mung bean sprouts — 70 g
- Onion — 40 g
- Garlic — 2 pc
- Ginger — 5 g
- Green onion — 15 g
- Doubanjiang — 1 Tbsp
- Soy sauce — 2 tsp
- Oyster sauce — 1 tsp
- Sichuan peppercorns — 1 tsp
- Dried chili peppers — 2 pc
- Red pepper flakes — 1 tsp
- Potato starch — 1 Tbsp
- Cooking oil — 1 Tbsp
- Water — 1.5 cup