✅ Step 1: Ingredient List
Here are the main ingredients needed to make Sichuan Boiled Beef.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Tenderloin | 250g | 🐄 Sliced thin against the grain for more tenderness |
| Vegetables | Soy Bean Sprouts | 100g | Or substitute with other veggies as preferred (e.g., lettuce, cabbage) |
| Lettuce | 100g | Peeled and sliced or cut into sections | |
| Aromatics | Dried Chili Peppers | 10-30g | 🌶️ Cut into small segments; provides dry chili aroma |
| Sichuan Peppercorns | 5-10g | Provides numbing sensation (má) | |
| Garlic | 3-5 cloves (approx. 15-20g) | Minced | |
| Ginger | 1 small piece (approx. 5-10g) | Minced or sliced | |
| Scallions | 2 stalks | Chopped into scallion flowers | |
| Other | Cooking Oil | As needed (approx. 100-150g) | For stir-frying and the final oil pouring |
👨🍳 Step 2: Instructions
Making Sichuan Boiled Beef emphasizes marinating the beef, stir-frying the broth base, and heat control. Here are the core steps.
- 🐄 Prepare & Marinate the Beef (Key Step):
- Slice the beef against the grain into thin slices (approx. 2-3mm thick).
- Place the beef slices in a bowl. Add cooking wine (approx. 10g), light soy sauce (approx. 15g), egg white (1, approx. 30g), and starch (approx. 10g). Mix well with your hands, stirring in one direction to allow the beef to absorb moisture.
- Marinate for 15-20 minutes.
- 🥬 Prepare the Vegetables:
- Wash the soy bean sprouts; peel the lettuce and slice it or cut it into sections.
- Bring water to a boil in a pot. Blanch the soy bean sprouts, lettuce, and other vegetables until just cooked (par-cooked). Remove, drain thoroughly, and spread them at the bottom of your serving bowl.
- 🔥 Stir-fry the Broth Base (Key Step):
- Heat the wok, add rapeseed oil (approx. 80g). Once hot, add Pixian fermented broad bean paste (approx. 15-20g). Stir-fry over low heat until the red oil and fragrance are released.
- Add minced ginger, minced garlic, dried chili segments, and Sichuan peppercorns. Stir-fry until fragrant.
- Add light soy sauce (approx. 10g) and stir-fry evenly.
- Pour in stock or boiling water (approx. 400-500ml), enough to submerge the beef. Add sugar (approx. 2g), chicken powder/MSG (approx. 2g, optional) for seasoning. Bring to a boil, then reduce heat and simmer for 2-3 minutes to allow the flavors to meld.
- 🍲 Cook the Beef:
- Keep the broth at a gentle simmer (heat low so it’s barely bubbling). Add the marinated beef slices one by one, dispersing them into the pot.
- Gently separate the slices with chopsticks. Cook until the meat slices change color and stretch out (approx. 1-2 minutes). Remove immediately and place on top of the prepared vegetables in the bowl.
- Pour the broth from the wok into the bowl. The broth should not completely submerge the beef.
- 🌶️ Pour Sizzling Oil (The Soul Step):
- Sprinkle scallion flowers, minced garlic, chili powder (approx. 5-10g), and Sichuan pepper powder (approx. 2-3g) over the beef.
- Heat the remaining cooking oil (approx. 50g) until smoking hot (high temperature). Quickly pour it over the seasonings. It should make a “sizzling” sound, releasing the aromas.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Sichuan Boiled Beef, especially the control of spiciness and numbness.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Pixian Fermented Broad Bean Paste | 15-20g | 🌶️ Provides sauce aroma and red oil; the soul of Sichuan cuisine |
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Light Soy Sauce | 25g | Provides savory umami flavor (15g for marinating + 10g for stir-frying) |
| Egg White | 30g (1 egg) | Makes the beef more tender |
| Starch | 10g | Tenderizes the beef, locks in moisture |
| Sugar | 2g | Balances flavors, enhances freshness |
| Chicken Powder / MSG | 2g (optional) | Enhances freshness |
| Chili Powder | 5-10g | 🌶️ Provides heat and bright red color |
| Sichuan Pepper Powder | 2-3g | Provides numbing sensation (má) |
| Cooking Oil | ~130g | For stir-frying (80g) and pouring (50g) |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Prioritize beef tenderloin; it’s more tender with less fascia. Pixian fermented broad bean paste is key for flavor; it’s best not to omit it.
- Slice Against the Grain: Cutting thin slices against the beef’s grain is the crucial first step to ensuring tenderness.
- Marinating is Essential: Marinating the beef in advance with starch and egg white effectively locks in moisture, which is key to ensuring a tender and smooth texture. Usually, salt is not added during marinating to prevent the meat from becoming tough.
- Heat Control is Key: When cooking the beef, keep the heat low (barely simmering). Once the beef is in the pot, quickly separate the slices and remove them as soon as they change color to avoid overcooking, which makes the meat tough.
- Oil Must Be Hot: The final step of pouring sizzling oil is the soul. The oil temperature must be high (smoking) to fully release the aroma of the Sichuan peppercorns and chilies.
- Adjustable Spiciness & Numbness: The amount of Sichuan peppercorns (for numbness) and chili peppers (for heat) can be flexibly adjusted according to personal taste. Reduce peppercorns if sensitive to numbness; reduce dried chilies or remove seeds if sensitive to heat.
