Chinese Sichuan Boiled Beef (Shui Zhu Niu Rou)

Shui Zhu Niu Rou is a classic Chinese dish commonly known as boiled beef and originating from the Sichuan province and culture. While the idea of boiled beef doesn’t sound particularly exciting, this meal offers a pleasant surprise of pungency and spice in true Sichuan style. Shui Zhu Niu Rou consists of tender beef slices, asian vegetables and a blend of dried chillies, chilli bean paste and of course Sichuan peppercorns, served in a bowl and topped with with hot oil which helps to release a flavoursome aroma and taste of all of the ingredients. 

The key to make the perfect sichuan boiled beef is to prepare the meat ahead of time, marinating with light seasoning and cornstarch to infuse it with flavour, ready to be boiled very quickly for about 30 seconds in the spicy broth. This ensures the beef stays soft and succulent while being sufficiently cooked and full of flavour. This dish can also simply be called Shui Zhu and made with other proteins such as pork or alternatively with mushrooms.

When this recipe is ready, it’s assembled in a specific order. The cooked vegetables are served first to be at the bottom of the bowl, followed by the boiled beef spicy broth and topped with minced garlic, chillies, sichuan pepper and fresh from the wok hot oil. Sichuan boiled beef is a great Chinese recipe to enjoy during the autumn and winter months for a heat packed, spicy and warming meal.