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Sichuan Boiled Beef

Prep:

Cook:

Delicious thin slices of beef cooked in a broth packed with Sichuan flavours.

  • 300g rib-eye or sirloin

  • 200g bean sprouts

  • 4 spring onions

  • 3 garlic cloves

  • A thumb size piece of ginger

  • Handful of coriander to garnish

  • Vegetable oil

The marinade

  • 2 teaspoons Shaoxing wine

  • 1/2 tsp salt

  • ½ tbsp cornflour

Chilli paste

  • 12 dried chillies

  • 1 tbsp sichuan peppercorns

The Sauce

  • 2 tablespoons chili bean paste

  • 1 tablespoon Chinese light soy sauce

  • 1 tablespoon Shaoxing wine

  • 300ml chicken stock

  • On a wok at medium heat, heat 2 tablespoons of oil. Fry the sichuan peppercorns and the chillies until they become fragrant (1 -2 minutes). Drain the excess oil and transfer to a mortar crushing both ingredients and form a very rough paste.

  • Finely chop the garlic and ginger and set aside. Finely slice the spring onion and set aside in the same mixing bowl as the chopped ginger and garlic.

  • Finely slice the meat, place it in a mixing bowl and add all the marinade ingredients. Using your hands, massage the ingredients into the meat until it is well coated.

  • Heat half a tablespoon of oil in a wok over medium heat. Add the bean sprouts and stir-fry for 1 minute. Transfer them to a bowl.

  • Add another 1 tablespoon of oil to the wok and return to smoking point. Add the spring onion, ginger and garlic mix and stir fry for 2 minutes. Add the chilli bean paste and stir, bring to a boil before adding the shaoxing wine and soy sauce. Top it up with the chicken stock and simmer for 2-3 minutes to create a flavoured stock.

  • Add the beef slices to the wok and cook in the flavoured stock for 30seconds to a minute.

  • Transfer the cooked beef to the bowl with the cooked bean sprouts. Top the bowl with the flavoured stock and a couple of tablespoons of the sichuan peppercorns and chillies paste.

  • In a clean wok heat the vegetable oil over a high heat until smoking-hot and pour over the beef bowl.

  • Garnish with coriander leaves and enjoy.

How To Make Sichuan Boiled Beef

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  • 300g rib-eye or sirloin

  • 200g bean sprouts

  • 4 spring onions

  • 3 garlic cloves

  • A thumb size piece of ginger

  • Handful of coriander to garnish

  • Vegetable oil

The marinade

  • 2 teaspoons Shaoxing wine

  • 1/2 tsp salt

  • ½ tbsp cornflour

Chilli paste

  • 12 dried chillies

  • 1 tbsp sichuan peppercorns

The Sauce

  • 2 tablespoons chili bean paste

  • 1 tablespoon Chinese light soy sauce

  • 1 tablespoon Shaoxing wine

  • 300ml chicken stock


  • On a wok at medium heat, heat 2 tablespoons of oil. Fry the sichuan peppercorns and the chillies until they become fragrant (1 -2 minutes). Drain the excess oil and transfer to a mortar crushing both ingredients and form a very rough paste.

  • Finely chop the garlic and ginger and set aside. Finely slice the spring onion and set aside in the same mixing bowl as the chopped ginger and garlic.

  • Finely slice the meat, place it in a mixing bowl and add all the marinade ingredients. Using your hands, massage the ingredients into the meat until it is well coated.

  • Heat half a tablespoon of oil in a wok over medium heat. Add the bean sprouts and stir-fry for 1 minute. Transfer them to a bowl.

  • Add another 1 tablespoon of oil to the wok and return to smoking point. Add the spring onion, ginger and garlic mix and stir fry for 2 minutes. Add the chilli bean paste and stir, bring to a boil before adding the shaoxing wine and soy sauce. Top it up with the chicken stock and simmer for 2-3 minutes to create a flavoured stock.

  • Add the beef slices to the wok and cook in the flavoured stock for 30seconds to a minute.

  • Transfer the cooked beef to the bowl with the cooked bean sprouts. Top the bowl with the flavoured stock and a couple of tablespoons of the sichuan peppercorns and chillies paste.

  • In a clean wok heat the vegetable oil over a high heat until smoking-hot and pour over the beef bowl.

  • Garnish with coriander leaves and enjoy.

How To Make Sichuan Boiled Beef

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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