Shui Zhu - Sichuan boiled beef

Ingredients

• 150 gsteak or beef tenderloin
• 125 gbean sprouts
• 1/8 teaspoonsalt
• 2 tablespoons cornflour, mixed with 1 tablespoon watercornflour (preferably sweet potato starch)
• 1 tablespoonrice wine
• 2spring onions, white parts
• 2star anise
• 8dried chillies
• 1/2 tablespoonSichuan peppercorns
• 1 tablespoondoubanjiang
• 1 teaspoondouchi (fermented black beans)
• 4 clovesgarlic
• 4 cmginger
• 3 tablespoonsoil
• to tastecoriander leaves, to garnish
• to tastespring onions, green parts, to garnish

Instructions

1. 1

   Slice and season

   Cut the beef into thin slices. Toss with the salt and rice wine, then leave to rest for 10 minutes. Stir in the cornflour mixture until each slice is coated.

2. 2

   Prepare vegetables

   Roughly chop the white parts of the spring onions, garlic and ginger. Blanch the bean sprouts in a pan of water for 1 minute, drain, and divide between serving bowls.

3. 3

   Fry the spices

   Heat 1 tablespoon of oil in a wok. Fry half the dried chillies, half the Sichuan peppercorns and the star anise until fragrant. Add the ginger, garlic and spring onion whites and fry for 30 seconds.

4. 4

   Simmer the broth

   Add the doubanjiang and douchi, and cook until the oil releases. Pour in 1,000 ml water and simmer gently for 20 minutes. Remove the solid ingredients so only the broth remains.

5. 5

   Cook the beef

   Add the beef to the broth and bring it to the boil. After 30 seconds, lift out the beef and arrange it in the bowls over the bean sprouts.

6. 6

   Finish and serve

   Scatter the remaining chillies and Sichuan peppercorns over the beef, then ladle over the broth. Heat the remaining 2 tablespoons of oil in a wok and pour it over the beef. Garnish with coriander leaves and spring onion greens, then serve.

What is Shui Zhu beef?

Shui Zhu, often translated as “water-boiled”, is a Sichuan Chinese preparation in which thin slices of meat are cooked in a seasoned broth and topped with chilli and Sichuan pepper. Despite the name, the finished dish is aromatic and boldly spiced rather than plain.

Here, bean sprouts form a crisp base, while doubanjiang, douchi and a final pour of hot oil build a savoury, fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the bean sprouts contribute a small amount of carbohydrate and fibre. The oil carries much of the fat, and the fermented seasonings and added salt contribute sodium. For a more balanced plate, serve it with plain rice and extra vegetables.

Choosing the ingredients

Beef: Steak or tenderloin both work; the important point is to cut the meat thinly so it cooks quickly. Sweet potato starch is the preferred coating in the recipe, though cornflour is also listed.

Build the broth

Whole spices: Frying some of the chillies, Sichuan peppercorns and star anise in oil first helps release their aroma. Add the chopped aromatics and cook them for the specified 30 seconds before adding the fermented seasonings.

Fermented seasonings: Doubanjiang brings chilli and savoury depth, while douchi adds a salty, fermented character. Simmering them in the water for 20 minutes gives the broth time to take on their flavour.

Keep the beef tender

Thin slices: Cut the beef as evenly as you can so the pieces cook at a similar rate. The starch coating helps cover the slices and gives the broth a slightly clinging quality.

Brief cooking: The recipe calls for just 30 seconds after the broth returns to the boil. Lift the beef out promptly rather than leaving it simmering in the pan.

Finish with hot oil

The remaining chillies and Sichuan peppercorns go on the beef before the broth is ladled over it. Pouring the heated oil over the top completes the dish; take care, as it may spit when it meets the chilli and pepper.

Serve at the table

Divide the blanched bean sprouts between bowls before adding the beef and broth. Serve straight away, garnished with coriander leaves and the green parts of the spring onions.

Recipe notes & tips

• Slice the beef thinly so it cooks in the short time given.
• Have the bean sprouts and serving bowls ready before you start cooking the broth.
• Fry the spices until fragrant, but keep them moving so they do not scorch.
• Simmer the broth gently for the full 20 minutes to infuse it with the aromatics.
• Add the remaining chillies and Sichuan peppercorns as directed for a fresh, punchy finish.
• Pour the hot oil carefully over the toppings, as it can spit.

Variations

• Milder heat: Use fewer dried chillies for a less fiery bowl.
• More vegetables: Add extra blanched bean sprouts to the serving bowls.
• Sweet potato starch: Use it in place of cornflour as the recipe prefers.
• Rice on the side: Serve with plain rice to make the meal more substantial.

Common mistakes to avoid

• Thick beef slices: They may not cook in 30 seconds; slice the meat thinly and evenly.
• Skipping the marinade rest: Give the beef the full 10 minutes with salt and rice wine.
• Overcooking the beef: Remove it after 30 seconds once the broth boils again.
• Leaving the broth solids in: Remove the solid aromatics before adding the beef, as directed.
• Adding the oil too early: Pour the heated finishing oil over the assembled bowls at the end.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently until piping hot; the beef may become firmer after reheating.

Frequently asked questions