If you’re a fan of bold flavors and spicy dishes, Shui Zhu Beef (水煮牛肉) is a must-try. This classic Sichuan dish is known for its rich, spicy broth and tender slices of beef. It’s a perfect example of the “麻、辣、烫” (numbing, spicy, and hot) characteristics that define Sichuan cuisine.
The Origins of Shui Zhu Beef
Shui Zhu Beef, which translates to “poached sliced beef,” is believed to have originated from Sichuan’s Zigong area. It was created by local chefs who wanted to make the most of the abundant salt and chili peppers in the region. The dish quickly gained popularity for its intense flavors and tender beef slices cooked in a spicy broth.
What Makes Shui Zhu Beef Special?
This dish is all about layers of flavor and texture. The thinly sliced beef is cooked quickly in a hot, spicy broth, ensuring it stays tender and juicy. The broth itself is a blend of Sichuan peppercorns, dried red chilies, and aromatic spices like ginger and garlic, creating a numbing and spicy sensation that’s both exhilarating and comforting.
How to Make Authentic Shui Zhu Beef
Ready to bring the bold flavors of Shui Zhu Beef to your kitchen? Here’s a simple yet authentic recipe:
Ingredients:
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Beef (sirloin or tenderloin): 300g, sliced thinly against the grain
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Vegetables: Bean sprouts, enoki mushrooms, or other leafy greens
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Seasonings: Minced ginger, garlic, dried red chilies, Sichuan peppercorns
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Sauce: Doubanjiang (chili bean paste), soy sauce, salt, chicken broth or water
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Other: Cornstarch, egg white, vegetable oil, cilantro for garnish
Instructions:
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Prepare the Beef: Marinate the beef slices with a bit of soy sauce, cornstarch, egg white, and a pinch of salt. Let it sit for 15-20 minutes.
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Cook the Vegetables: Blanch the vegetables in boiling water until just tender. Drain and place them at the bottom of a serving bowl.
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Make the Broth: Heat oil in a wok, add Sichuan peppercorns and dried red chilies. Stir-fry until fragrant, then add minced ginger and garlic. Add doubanjiang and stir-fry until the oil turns red.
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Cook the Beef: Pour in chicken broth or water, bring to a boil, and gently add the marinated beef slices. Cook for about 1 minute until the beef is just cooked.
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Assemble and Serve: Pour the beef and broth over the vegetables. Top with additional Sichuan peppercorns and dried red chilies. Heat oil until smoking and pour it over the top to release the aroma. Garnish with cilantro.
Tips for Perfect Shui Zhu Beef
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Thin Slices: Ensure the beef is sliced thinly to cook quickly and evenly.
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Hot Oil: Use very hot oil to pour over the dish at the end to enhance the numbing and spicy flavors.
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Vegetable Choices: Feel free to use any vegetables you like, such as bean sprouts, bok choy, or spinach.
Why You’ll Love Shui Zhu Beef
Shui Zhu Beef is a dish that combines the best of Sichuan cuisine—bold flavors, tender meat, and a perfect balance of spicy and numbing sensations. It’s perfect for those who love a bit of heat and want to experience the true essence of Sichuan cooking.
