🌶️ Sichuan Boiled Beef (Shui Zhu Niu Rou)

Name: Sichuan Boiled Beef (Shui Zhu Niu Rou)
Total time: 35 min
Yield: 3
Cuisine: China · Sichuan
Ingredients: 400 g beef (flank or sirloin), thinly sliced; 250 g bean sprouts; 1 tbsp Sichuan peppercorns; 3 tbsp chili oil; 4 garlic cloves, minced; 3 scallions, chopped; 1 tsp chili flakes; 700 ml water; Salt to taste

Origin: China · Sichuan

578kcal

per serving · 350 g

165kcal

per 100 g

49 gProtein14 g / 100 g

35 gFat10 g / 100 g

14 gCarbs4 g / 100 g

Sichuan boiled beef is a bold, spicy dish of thin beef slices poached until tender and served over bean sprouts, then topped with garlic, scallion, Sichuan peppercorns and a generous pour of hot chili oil. The meat is silky and the sauce numbing and fiery. It is a classic of Sichuan home and restaurant cooking, eaten with steamed rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein14 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenno wheat, barley or rye in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

beefbean sproutssichuan peppercornschili oilgarlicscallion

Recipe

3 servings35 min

Ingredients

400 g beef (flank or sirloin), thinly sliced
250 g bean sprouts
1 tbsp Sichuan peppercorns
3 tbsp chili oil
4 garlic cloves, minced
3 scallions, chopped
1 tsp chili flakes
700 ml water
Salt to taste

Method

Season the beef with a pinch of salt.
Blanch the bean sprouts in boiling salted water for 1 minute and place in a deep bowl.
Bring the water to a simmer with salt and half the garlic, add the beef and poach for 1–2 minutes until just cooked.
Pour the beef with some broth over the sprouts.
Top with the rest of the garlic, scallions, chili flakes and peppercorns, warm the chili oil until hot and pour it over; serve at once.

How to make it lighter

Cut the chili oil in half: 1 tbsp oil is about 120 kcal.
Choose lean cuts like flank or sirloin.
Eat the beef and sprouts and leave the oily broth in the bowl.

History

Water-boiled beef is usually linked to Zigong in Sichuan, where, the story goes, salt workers cooked tough meat in spicy broth. It has since become one of the signature dishes of Sichuan cuisine.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →