Sichuan Boiled Beef Recipe

 

Sichuan Boiled Beef (Shui Zhu Niu Rou) is a fiery, numbing classic from Sichuan cuisine that embodies bold flavors and deep history. When I was a kid, I was puzzled how something called “water-boiled beef” could be so vibrant and spicy. Today, I know that this dish is anything but bland—it’s a perfect balance of tender beef slices simmered in a spicy, aromatic broth filled with dried chilies, Sichuan peppercorns, and fermented broad bean paste.

The method, called shui zhu or “water-boiled,” involves poaching meat just until tender in a richly flavored, spicy broth. A key component is the famous dao kou la jiao: chili and peppercorn oil infused with intense aromas and textures, chopped by hand to preserve their character. Legend traces this dish back to salt workers in Sichuan who needed a nourishing meal after long journeys, using beef and bold seasonings to keep going.

Sichuan Boiled Beef Recipe

Serves: 2
Prep time: 20 minutes
Cook time: 20 minutes

For the meat marinade:
1 pound beef tenderloin, thinly sliced against the grain (1/4-inch thick)
1 egg white
Pinch of salt
Pinch of white pepper
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

For the dao kou la jiao (chili & peppercorn oil):
3 tablespoons vegetable oil
1/2 cup dried red chili peppers
1 tablespoon Sichuan peppercorns‬

For the vegetables:
1 tablespoon vegetable oil
2 cups napa cabbage, cut into 2-inch pieces
1 cup Chinese celery, cut into 2-inch pieces
Pinch of salt

For the broth:
3 slices ginger
3 garlic cloves
2 scallions, white parts only
2 tablespoons Pixian doubanjiang (fermented broad bean paste with chili)
3 cups beef stock
2 tablespoons soy sauce
Pinch of salt
Pinch of white pepper
1 teaspoon Sichuan peppercorn oil
2 tablespoons cornstarch mixed with 4 tablespoons water (slurry)

For topping:
6 tablespoons vegetable oil
Cilantro for garnish

Sichuan Boiled Beef Instructions

1. Marinate the beef

• Combine marinade ingredients in a bowl, add beef slices, mix well, and let rest for 15 minutes.

2. Make the dao kou la jiao

• Heat 3 tablespoons vegetable oil in a pan over low heat. Add dried chili peppers and Sichuan peppercorns; cook until fragrant, about 3 minutes.
• Remove from heat and drain, reserving the chili oil.
• Let cool, then chop the chilies into ½-inch pieces and peppercorns into a coarse powder. Set aside.

3. Prepare the vegetables

• In the same pan, add 1 tablespoon vegetable oil. Stir-fry napa cabbage and Chinese celery over medium-high heat until softened, about 2 minutes.
• Season with a pinch of salt and transfer to a large bowl.

4. Make the broth

• Add reserved chili oil, ginger, garlic, and scallion whites to the pan. Cook over high heat until fragrant, about 2 minutes.
• Stir in Pixian doubanjiang and cook another 2 minutes.
• Pour in beef stock, then add soy sauce, salt, white pepper, and Sichuan peppercorn oil.
• Bring to a boil over high heat.

5. Poach the beef

• Lower heat, gently add beef slices one by one, then turn heat back to high and boil until cooked through, about 3 minutes.
• Stir in cornstarch slurry to thicken the broth.
• Pour broth and beef over the vegetables in the large bowl.

6. Finish with chili oil topping

• Heat 6 tablespoons vegetable oil in a small pan over high heat until smoking hot, about 2 minutes.
• Carefully pour hot oil over the chopped dried chilies and Sichuan peppercorns.
• Garnish with cilantro and serve immediately.

Tips & notes

• Chop the chilies and peppercorns by hand with a chef’s knife for ideal texture and flavor.
• Use Pixian doubanjiang for authentic depth—available in most Chinese supermarkets.
• Adjust chili and peppercorn amounts to control the spiciness and numbing level.
• Serve immediately to enjoy the vibrant texture of the beef and broth.