Name: Sichuan-Style Boiled Beef with Chili Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1½ pounds flank steak (or sirloin, thinly sliced against the grain); 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon cornstarch; 1 teaspoon neutral cooking oil; ¼ teaspoon salt; 1 tablespoon neutral cooking oil; 4 cups napa cabbage (chopped); 2 cups bean sprouts; ¼ teaspoon salt; 3 tablespoons neutral cooking oil; 3 tablespoons Sichuan chili bean paste (doubanjiang), preferably Pixian-style); 1 tablespoon fresh ginger (minced); 4 garlic cloves (minced); 4 scallions (white and green parts separated and sliced); 3 cups low-sodium beef (or chicken broth); 1 tablespoon soy sauce; 1 teaspoon sugar; ½ teaspoon ground white pepper; 2 tablespoons Sichuan peppercorns; 10–15 dried red chilies (cut into pieces and shaken to remove some seeds); 1 teaspoon crushed red pepper flakes (optional); 4 garlic cloves (finely minced); ⅓ cup neutral cooking oil; cilantro (chopped, optional)

Sichuan-Style Boiled Beef with Chili Sauce

Sichuan-style boiled beef with chili sauce usually refers to shuǐzhǔ niúròu, a classic Sichuan dish.

Despite the name, it isn’t plain boiled beef. Thin, tender slices of marinated beef are gently poached in a intensely seasoned broth made with:

Dried red chilies

Sichuan peppercorns

Chili bean paste (doubanjiang)

Garlic, ginger, and aromatics

Often cabbage, bean sprouts, or celery

The dish is finished with hot oil poured over chilies and peppercorns, creating its signature má-lá flavor: spicy heat (là) combined with the tingling, numbing sensation (má) of Sichuan pepper. It is typically served bubbling hot in a large bowl and eaten with rice.

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Prep Time 25

Cook Time 20

Total Time 45

Course Appetizer, Dinner, Main Course

Cuisine Asian, Chinese, International

Servings

Calories 673 kcal

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Ingredients

Beef

1½ pounds flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon cornstarch
1 teaspoon neutral cooking oil
¼ teaspoon salt

Vegetables

1 tablespoon neutral cooking oil
4 cups napa cabbage chopped
2 cups bean sprouts
¼ teaspoon salt

Spicy broth

3 tablespoons neutral cooking oil
3 tablespoons Sichuan chili bean paste doubanjiang), preferably Pixian-style
1 tablespoon fresh ginger minced
4 garlic cloves minced
4 scallions white and green parts separated and sliced
3 cups low-sodium beef or chicken broth
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon ground white pepper

Chili topping

2 tablespoons Sichuan peppercorns
10–15 dried red chilies cut into pieces and shaken to remove some seeds
1 teaspoon crushed red pepper flakes optional
4 garlic cloves finely minced
⅓ cup neutral cooking oil
cilantro chopped, optional

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Instructions

Marinate the beef: Combine the beef, soy sauce, Shaoxing wine, cornstarch, oil, and salt in a bowl. Mix thoroughly and let stand for 15–20 minutes.
Toast the spices: Place the Sichuan peppercorns and dried chilies in a dry skillet over medium-low heat. Toast for 1–2 minutes, stirring constantly, until fragrant. Do not let them burn. Transfer to a cutting board and coarsely chop or crush.
Cook the vegetables: Heat 1 tablespoon oil in a large wok or deep skillet over medium-high heat. Add the napa cabbage, bean sprouts, and salt. Stir-fry for 2–4 minutes, until slightly tender but still crisp. Transfer the vegetables to a large, heatproof serving bowl.
Make the broth: Heat 3 tablespoons oil in the same pan over medium heat. Add the doubanjiang and cook for about 1 minute, stirring, until the oil turns red. Add the ginger, half of the minced garlic, and the white scallion parts. Cook for 30 seconds.
Simmer: Pour in the broth, soy sauce, sugar, and white pepper. Bring to a simmer and cook for 3–4 minutes.
Poach the beef: Reduce the heat to maintain a gentle simmer. Add the beef one slice at a time, separating the pieces as you go. Cook for 1–2 minutes, stirring gently, just until the beef is no longer pink. Avoid boiling vigorously, which can toughen the meat.
Assemble: Spoon the beef and broth over the vegetables. Scatter the crushed chilies and peppercorns, remaining minced garlic, green scallion parts, and optional red pepper flakes over the top.
Finish with hot oil: Heat the ⅓ cup oil in a small saucepan until shimmering but not smoking. Carefully pour it over the garlic and spices on top of the beef—it should sizzle vigorously.
Serve: Garnish with cilantro, if desired, and serve immediately with steamed white rice.

For easier slicing, freeze the beef for 20–30 minutes first.

Doubanjiang is salty, so taste the broth before adding extra salt.

For a milder dish, use fewer dried chilies and reduce the Sichuan peppercorns to 1 tablespoon.

The oil and broth are primarily for flavor; diners usually lift out the beef and vegetables rather than consuming all the liquid.

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Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 673kcal (34%)Carbohydrates: 38g (13%)Protein: 47g (94%)Fat: 38g (58%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 102mg (34%)Sodium: 1269mg (55%)Potassium: 1705mg (49%)Fiber: 6g (25%)Sugar: 12g (13%)Vitamin A: 1616IU (32%)Vitamin C: 197mg (239%)Calcium: 163mg (16%)Iron: 6mg (33%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword beef, comfort food, quick, spicy

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Sichuan-Style Boiled Beef with Chili Sauce