Sichuan Boiled Beef is the ultimate spicy and numbing dish from Sichuan cuisine. The beef is tender and juicy, the broth is rich and fiery, and the final sizzle of hot oil over chili and Sichuan peppercorn releases an intoxicating aroma. It’s the perfect match for steamed rice.
🌴 Ingredients:
· 300g beef tenderloin (sliced thinly against the grain)
· 150g soybean sprouts (for the base)
· 1/2 lettuce stem (sliced, optional)
🌴 Aromatics:
· 10 dried red chilies (cut into segments)
· 1 tbsp Sichuan peppercorns (about 15g)
· 5-6 cloves minced garlic
· A small piece of minced ginger
· 1 stalk chopped scallion
· 1 tbsp cornstarch (for marinating)
· 1 egg white (for marinating)
🌴 Seasonings:
· 2 tbsp Doubanjiang (Pixian broad bean paste, about 30g, the soul of the dish)
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp cooking wine (about 10ml, for marinating)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Beef
Combine the beef slices with light soy sauce, cooking wine, white pepper, cornstarch, and egg white. Mix well and marinate for 15 minutes. ⚠️ Note: The egg white and cornstarch keep the beef tender. I’ve tried it without them, and the beef turned out tough. - Stir-fry the Base
Heat oil in a pan, add the doubanjiang, ginger, and half of the garlic. Stir-fry over low heat until the oil turns red and fragrant. Add hot water, bring to a boil, and season with light soy sauce and sugar. ⚠️ Note: Cook the doubanjiang over low heat to prevent burning. If it burns, it turns bitter. - Cook the Veggies and Beef
Add the soybean sprouts and lettuce to the broth and cook for 1 minute. Remove and place at the bottom of a serving bowl. Reduce to low heat, add the marinated beef slices one by one, and cook until they change color. Remove immediately and place on top of the veggies. ⚠️ Note: Don’t overcook the beef; remove it as soon as it changes color to keep it tender. - Heat the Oil
Sprinkle the dried chilies, Sichuan peppercorns, remaining garlic, and scallion over the beef. In a separate pan, heat 2-3 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the chilies and peppercorns. You’ll hear a sizzle and smell the aroma. ⚠️ Note: The oil must be smoking hot to release the spicy and numbing flavors. I’ve tried with cooler oil, and the flavor was flat.
💡 Tips:
The key to Sichuan Boiled Beef is “tender beef, spicy and numbing flavor.” Marinate the beef with egg white and cornstarch for tenderness. Cook the doubanjiang over low heat to prevent burning. Remove the beef as soon as it changes color. The final hot oil drizzle is the soul—make sure the oil is smoking hot.
If you enjoy this spicy and numbing flavor, you should also try my Sichuan Boiled Pork Slices. For more classic main dishes, check out my Main Dishes category.
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