Photograph of the finished Shuizhu beef

China · Bò cay Tứ Xuyên

Shuizhu beef

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 2.1 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 0.8 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Bean sprouts Bean sprouts 8.5 oz
  • Photograph of Mustard greens Mustard greens 8.5 oz
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the beef thinly across the grain, marinate with cornstarch, soy sauce, and a little water for 15 minutes.
  2. 2 Blanch bean sprouts and leafy greens for 1 minute, then remove and place at the bottom of a deep bowl.
  3. 3 Sauté soybean paste with garlic and ginger until it releases red oil, add 400 ml of water, and boil for 5 minutes.
  4. 4 Drop each slice of beef into the boiling broth, cook for 2 minutes until just done, then pour everything over the vegetables.
  5. 5 Sprinkle dried chili peppers and coarsely ground Sichuan peppercorns on top, heat some cooking oil and pour it over to enhance the aroma, then sprinkle with chopped scallions.
Start cooking