Sichuan Spicy Poached Beef Recipe

Recipe By Slurrp

Tender morsel of beef poached in a spicy and flavourful sichuan beef broth on a bed of vegetables and topped with chillies, peppercorns and garlic tempered by pouring smoking hot oil over the dish.The Chinese name for this dish is “Shui Zhu Niu Rou/水煮牛肉”, literally meaning water boiled beef. Sounds plain and mild, right? In fact, it’s super pungent and exciting. Succulent beef slices and crispy vegetables are seasoned with generous amounts of dried chilli, Sichuan peppercorn, chilli bean paste, ginger, garlic, etc. Hot, numbing and aromatic, it creates a mini party on your tastebuds!

18 Rating -
Non Vegdiet
Sichuan Spicy Poached Beef

ingredients serve

Ingredients for Sichuan Spicy Poached Beef Recipe

  • As required Ingredients for beef marinade
  • 300 gram Sirloin
  • 1.25 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 1/4 cup Aromatic water prepared
  • 1 No.s Egg white
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • As required Ingredients for aromatic water
  • 2 No.s Garlic Cloves
  • 3 piece Ginger
  • 3 piece Scallion
  • 1/4 cup Water
  • As required Ingredients for vegetable layer
  • 0.67 cup Shredded Carrots
  • 0.67 cup Shredded Cabbage
  • 0.67 piece Celery sliced thin in short cup
  • 0.67 cup Bean Sprouts
  • As required Ingredients for spicy stock
  • 6 tablespoon Oil
  • 4 piece Ginger slice
  • 4 piece Spring onionof white part
  • 4 No.s Garlic cloves roughly minced
  • 2 teaspoon Sichuan peppercorns
  • 3 tablespoon Sichuan Duo Ban Jiang
  • 1.50 flakes Chilli tsp
  • 3 piece Chinese pickled chillies finely diced
  • 2.50 cup Beef stock or water
  • As required Ingredients for topping
  • As required Oil to fry chillies
  • 2 tablespoon sichuan peppercorns
  • 1 tablespoon Sichuan peppercorn
  • 0.67 cup Dry red chillies
  • 2 teaspoon Sesame seeds to sprinkle
  • 3 tablespoon Minced garlic to sprinkle
  • As required A few Chopped coriander
  • As required A few green onion

Directions: Sichuan Spicy Poached Beef Recipe

Cooking Directions

  • STEP 1.Slice 300 gms of sirloin or fillet beef into 3 mm thick pieces. Place it in a bowl.
  • STEP 2.Prepare aromatic water by blending 2 cloves garlic, 3 slices ginger, 3 pieces scallion and ¼ cup water. Blend till smooth and then pour into a bowl, through a sieve to remove any solid bits.
  • STEP 3.To the beef add ¾ tsp salt, ¼ tsp baking soda, ¼ cup aromatic water prepared, 1 egg white.
  • STEP 4.Mix all the ingredients together by hand till all the water is absorbed by the beef. Mix in one direction.
  • STEP 5.Then add cornstarch water (1 tbsp cornstarch + 1 tbsp water) and massage it into the meat till it is absorbed. Cover and let it marinate for 20 minute.
  • STEP 6.To prepare the toppings, heat a wok and add 2 tbsp oil, add 1 tbsp sichuan peppercorn , ⅔ cup dry red chillies. Keep the heat on medium low and stir it.
  • STEP 7.Do not burn. Once the chillies turn dark red, turn off the heat and remove the contents from the pan by tilting the wok so that the oil drains away to the other side while removing the chillies and peppercorns.
  • STEP 8.Spread the chillies and peppercorns on a big cutting board and roughly chop them. Place them in a bowl and set them aside.
  • STEP 9.Heat the wok with the same oil from the chillies and pepper corns, add ⅔ cup of shredded carrots, ⅔ cup of shredded cabbage, ⅔ cup of celery sliced thin in short pieces, ⅔ cup of bean sprouts.
  • STEP 10.Toss the vegetables on high heat for 1 minute. Add ½ tsp salt. Mix well. Set it aside in a large serving bowl
  • STEP 11.For the spicy stock, add 3 tbsp oil to the same wok, add 4 slices ginger, 4 pieces of white part of the spring onion, 4 cloves of garlic roughly minced, 2 tsp sichuan peppercorns, 3 tbsp of Sichuan Duo Ban Jiang, 1 ½ tsp chilli flakes, 3 pieces of chinese pickled chillies finely diced. Stir all the ingredients together on low heat for 1 minute or until it is fragrant.
  • STEP 12.Then add 2 ½ cups beef stock. Cover and bring to a boil. Taste to check the saltiness and adjust accordingly.
  • STEP 13.Turn the heat to low and let it simmer for another 5 minutes.
  • STEP 14.Sichuan peppercorns will be floating on the surface. Usea sieve and remove them from the stock.
  • STEP 15.At this stage add the marinated beef and stir it in gently. Ensure that the pieces do not stick to each other.
  • STEP 16.Turn the heat to maximum and bring it to a boil to ensure that all the meat is cooked through.
  • STEP 17.Turn off the heat and pour the entire contents of the wok on top of the vegetables in the serving bowl.
  • STEP 18.Top with the fried red chillies and sichuan peppercorns, followed by 2 tsp sesame seeds over that. Then add 3 tbsp minced garlic
  • STEP 19.Heat 3 tbsp of oil to smoking hot and pour over the top of the minced garlic.
  • STEP 20.Lastly garnish with chopped coriander and green onion.

Special Comments

  • STEP 1.Water can be used if beef stock is unavailable.
  • STEP 2.Sichuan Duo Ban Jiang is a proprietary product
calories per serving
156 g Fat126 g Protein112 g Carbs75 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp