Sichuan Water-Boiled Beef

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A signature Sichuan dish featuring paper-thin slices of velveted beef simmered in a fiery, chili-bean broth and crowned with a sizzling shower of toasted peppercorns and dried chilies. Despite its name, the dish is far from bland — the bold, numbing heat of Sichuan peppercorns meets the smoky burn of dried chilies for an unforgettable flavor experience.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 6 gSugar
• 42 gProtein
• 1180 mgSodium
• 860 mgPotassium
• 115 mgCalcium
• 6 mgIron
• 42 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the beef and marinade

• 1.5 lbs beef flank steak, thinly sliced against the grain (1/8-inch thick)
• 1 large egg white
• 2 tbsp cornstarch
• 1 tbsp Shaoxing wine
• 1 tsp fine salt
• 1 tbsp vegetable oil

For the vegetable base

• 4 cups napa cabbage, cut into 1-inch pieces
• 8 oz fresh bean sprouts, rinsed
• 6 oz celtuce or Chinese celery, cut into 2-inch lengths
• 4 oz shiitake mushrooms, sliced
• 2 scallions, white parts only, cut into 2-inch lengths

For the broth

• 2 tbsp vegetable oil
• 3 tbsp Doubanjiang (Sichuan fermented broad bean paste)
• 1 tbsp ginger, finely minced
• 4 cloves garlic, finely minced
• 6 cups beef or chicken stock
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp sugar

For the sizzling topping

• 2 tbsp whole Sichuan peppercorns
• 18 whole dried red chilies (such as Facing Heaven)
• 1/3 cup chili oil
• 4 cloves garlic, finely minced
• 2 scallions, finely sliced

Directions

1. Freeze the beef for 20 minutes to make slicing easier, then cut into 1/8-inch slices across the grain. In a bowl, combine the beef with egg white, cornstarch, Shaoxing wine, and salt, mixing in one direction until the liquid is absorbed. Stir in 1 tbsp oil and marinate 15 minutes.
2. Heat 1 tbsp oil in a wok over high heat. Add napa cabbage, bean sprouts, celtuce, mushrooms, and scallion whites; stir-fry 2-3 minutes until just wilted but still crisp. Transfer to a deep serving bowl and set aside.
3. In the same wok, add 1 tbsp oil and the Doubanjiang. Stir-fry over medium heat 60-90 seconds until the oil turns deep red and fragrant. Add ginger and garlic and stir for 30 seconds more.
4. Pour in the stock, Shaoxing wine, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer 5 minutes to let flavors meld. Taste and adjust salt if needed.
5. Lower the heat so the broth is barely simmering. Slide the marinated beef slices in one at a time, stirring gently to separate. Poach 3-4 minutes until the beef is just cooked and turns pale gray; do not boil vigorously or the beef will toughen.
6. Carefully ladle the broth and beef over the vegetable base in the serving bowl, keeping the beef mostly on top.
7. In a small dry skillet over low heat, toast the Sichuan peppercorns and dried chilies for 1-2 minutes until fragrant (do not burn). Roughly crush the chilies and combine with the peppercorns.
8. Heat the chili oil in the same small skillet over medium heat until it just begins to shimmer, then pour it evenly over the minced garlic, scallions, and toasted spices on top of the beef. You should hear a satisfying sizzle.
9. Serve immediately in the deep bowl with steamed rice and small side dishes to balance the heat.

Cook’s Notes

• Slice the beef very thinly and always across the grain — this is the secret to silky, tender meat. A 20-minute freeze firms up the meat for clean cuts.
• Velveting with egg white and cornstarch protects the beef from the hot broth and keeps it tender; avoid letting the broth return to a rolling boil once the beef is added.
• Toast whole Sichuan peppercorns separately in a dry pan, then crush lightly with the side of a knife for the most aromatic citrusy-numbing flavor.
• Adjust the heat by removing the seeds from the dried chilies or reducing the chili oil for a milder version; add more chilies for true Sichuan fire.
• For an authentic touch, serve with a side of smashed garlic in light soy sauce to dip the beef slices between bites.

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