Sichuan Boiled Beef (Shui Zhu Niu Rou)

300g ribeye steak, thinly sliced and lightly bashed
200g bean sprouts (or mustard greens)
20g ginger, finely chopped
4 garlic cloves, finely chopped
4 spring onions, finely chopped
Small handful fresh coriander (optional)
3 tablespoons vegetable oil
500ml chicken stock

The Marinade
½ teaspoon salt
1 tablespoon Shaoxing rice wine
1 tablespoon cornflour

The Broth
2 tablespoons chilli bean paste (doubanjiang)
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine

The Mala Topping
2 tablespoons dried red chillies
1 tablespoon Sichuan peppercorns
2 tablespoons vegetable oil

PREPARATION

1. Fry the dried chillies and Sichuan peppercorns separately in a little oil until fragrant, then crush them together into a coarse powder and reserve the flavoured oil.
2. Thinly slice the ribeye, lightly bash each slice, then marinate with the salt, Shaoxing rice wine and cornflour.

COOKING

1. Stir-fry the bean sprouts over a high heat with a pinch of salt until just glistening, then transfer them to a serving bowl.
2. Heat the vegetable oil in the wok and gently fry the ginger, garlic and spring onions until fragrant.
3. Stir in the chilli bean paste and fry until the oil turns a deep red.
4. Add the Shaoxing rice wine around the edge of the wok, followed by the light soy sauce.
5. Pour in the chicken stock and bring to a vigorous boil.
6. Separate the beef slices and add them to the boiling broth.
7. Poach the beef for 30–60 seconds, just until tender and cooked through.
8. Spoon the beef and broth over the bean sprouts and scatter with fresh coriander, if using.
9. Sprinkle generously with the crushed chilli and Sichuan pepper powder.
10. Heat fresh oil until smoking, combine it with the reserved flavoured oil, then carefully pour it over the topping to release the full aroma before serving immediately.

School of Wok Tips

• Ribeye is ideal because its marbling keeps the beef tender during the brief poaching.
• Frying the chillies and Sichuan peppercorns before crushing creates a much deeper, smokier flavour.
• Don't overcook the beef—it only needs seconds in the boiling broth.
• Pouring smoking hot oil over the chilli topping is the signature finishing step that unlocks the dish's aroma.

FAQs

Why is it called "boiled beef"?
The beef is gently poached in the spicy broth rather than stir-fried, keeping it exceptionally tender.

Can I make it less spicy?
Yes, reduce both the dried chillies and the amount of chilli bean paste to suit your taste.

What is mala flavour?
Mala is the signature Sichuan combination of spicy chilli heat (la) and the tingling, numbing sensation (ma) created by Sichuan peppercorns.